Roasted Butternut Squash “Risotto”

Yield: 6-8 servings


  • 1 lb butternut squash, peeled and cut into 1″ pieces
  • 1-2 Tbsp olive oil
  • 1 medium head cauliflower (should yield 1 1/2 lbs of florets)
  • 1/2 medium onion, chopped
  • 2 Tbsp grass-fed butter or ghee
  • 1 garlic clove, minced
  • 1 cup homemade chicken broth, divided (or if homemade isn’t available, non-MSG broth)
  • 1 Tbsp chopped sage
  • Salt and pepper, to taste

The How-To

Preheat oven to 425 F.

Place the butternut squash on a parchment paper lined baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat. Roast for 15-20 minutes or until tender. Once the butternut squash has finished roasting and cooled slightly. Place the butternut squash in a blender with 1/4 cup homemade chicken broth and blend until smooth.

While the butternut squash is roasting, rinse, trim the leaves and core the head of cauliflower. Next, cut the cauliflower into florets. Place the florets in the bowl of a food processor and pulse until the cauliflower is the size of rice.

Heat the butter or ghee in a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes. Add the cauli-rice, coat with butter/ghee and cook for 3-4 minutes. Next, add 1/4 cup of chicken broth and stir constantly until the liquid is absorbed. Once absorbed, add another 1/4 cup of chicken broth and stir until absorbed. Repeat one more time with the last 1/4 cup chicken broth. Cook until the cauli-rice is tender. Add the butternut squash, sage, and stir to combine. Season to taste and cook for another 3-4 minutes.

Serve this roasted butternut squash “risotto” as a side dish or a hearty meatless meal.



baked squash
cauli rice

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