Grain-Free Butternut Squash Cauliflower Risotto
PaleoHacks
Ingredients
- 1 butternut squash, peeled and cubed
6 tbsp. coconut oil, melted and divided
1 head of cauliflower, chopped into florets
1 yellow onion, diced
3 garlic cloves, minced
3 cups water
4 bay leaves
1 tbsp. dried garlic and parsley mix
Salt to taste
Fresh chopped parsley, for garnish
Directions
- Preheat the oven to 375°F.
- Toss the cubed butternut squash with 3 tablespoons of melted coconut oil and spread in a single layer on a baking tray.
- Roast for 40 minutes, flipping over the squash halfway through.
- While the squash is cooking, make the cauliflower rice by placing the florets in a food processor and pulsing them into the size of rice.
- Melt the remaining coconut oil in a skillet over medium heat and sauté the onions and garlic until the onions are translucent.
- Mix in the cauliflower rice and sauté for two minutes, then add the water, bay leaves, dried garlic and parsley. Reduce heat to low and simmer for 30 minutes.
- Once the butternut squash is ready, mix it into the cauliflower risotto until the ingredients are evenly distributed.
- Add salt and serve hot garnished with fresh chopped parsley.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 2 servings
- Total Time
- 29 minutes, 59 seconds