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Butternut Squash Cauliflower Casserole Recipe
Macros per serving:
• 105 Calories
• 4.5g of Fat
• 6.5g of Protein
• 6.5g of Net Carbs
Servings Prep Time
12 15minutes
Cook Time
30minutes
Servings Prep Time
12 15minutes
Cook Time
30minutes
Ingredients
  • 4 cups butternut squash (chopped)
  • 1 large head cauliflower (chopped)
  • 1/4 cup heavy cream
  • 1 teaspoon fresh chopped thyme
  • salt and pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
Instructions
  1. Place a steamer insert in a large saucepan and add 1 to 2 inches of water.
  2. Add the butternut squash and cauliflower then bring the water to boil.
  3. Steam the veggies for 6 to 8 minutes until tender then drain well.
  4. Puree the steamed veggies in a food processor, in two batches if necessary, then spoon into a large mixing bowl.
  5. Stir in the heavy cream, thyme, salt, and pepper along with the mozzarella cheese.
  6. Spoon the mixture into a 4-quart casserole dish and sprinkle with parmesan.
  7. Bake at 350°F for 30 minutes until hot and bubbling then broil for 5 minutes to brown the top.