Cauliflower & Butternut Squash Casserole


Cauliflower & Butter nut Squash Casserole

Cauliflower & Butter Nut Squash Casserole
Serves 12
  1. 4 cups cubed butternut squash
  2. 1 large head cauliflower, cut into florets
  3. 4 cloves garlic
  4. 1 1/2 cups Parmesan cheese, divided
  5. 1/4 cup cream
  6. 3/4 tsp salt
  7. 1/2 tsp pepper
  8. 1/2 tsp dried thyme
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  1. In a large pot or vegetable steamer, steam squash, cauliflower and garlic cloves until tender, 5 to 7 minutes. You may need to do this in batches, depending on the size of your pot.
  2. Drain vegetables very well in a colander, shaking to remove any excess water, and then transfer half to a food processor. Puree until smooth and transfer to a large bowl, then repeat with remaining vegetables.
  3. Stir half of the Parmesan, the cream salt, pepper and dried thyme.
  4. Preheat oven to 350F. Transfer pureed vegetables to a 3 to 4 quart glass or ceramic baking dish and spread out smoothly. Top with remaining Parmesan and bake for 30 minutes.
  5. Turn broiler on high and broil 5 minutes to brown topping.
Adapted from Keto Diet Cafe
Adapted from Keto Diet Cafe
The Keto Diet Recipe Cafe

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