Butternut Squash “Risotto”


  • 3 cups butternut squash, cut into small cubes
  • 1 Tbsp cooking oil (olive oil, ghee, butter, coconut oil, etc.) *see notes
  • 1 white onion, diced
  • 1/4 tsp each:  dried parsley, thyme, rosemary (or use 1 Tbs of a store-bought Italian blend)
  • 3 cups riced cauliflower
  • 1/2 cup veggie or chicken broth
  • 1/4 cup soft, white cheese of choice (goat cheese, cream cheese, etc.)
  • 2 slices bacon, chopped (optional)
  • salt & pepper, to taste
  1. In a saucepan over medium heat, cook the bacon pieces. When they are crispy, remove with a slotted spoon and set aside. Drain bacon grease, leaving 1 tablespoon for cooking.
  2. If you omit the bacon, use 1 tablespoon of cooking oil (ghee, butter, olive oil, coconut oil) to sautee the onion and butternut squash. Stirring frequently, cook until the squash is slightly softened and the onion is translucent, about 3 to 5 minutes.
  3. Add the spices and cauliflower, and toss to coat.  
  4. Stir in the broth & cheese and reduce the heat to medium-low.  Cook until all the ingredients melt together, stirring occasionally to keep it from browning.
  5. Season with salt & pepper to taste.
  6. Top with bacon and additional spices (optional)

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