1.5cupsbutternut squashpeeled, chopped, and roasted
1tablespoon+ 1 teaspoon extra virgin olive oil
1package Signature SELECT riced cauliflowerthawed
2large garlic clovesminced
1yellow onionfinely diced
1/2cupbrothI used Pacific foods organic vegetable broth
1/4cupwhite wine
1tablespoonbutter
1tablespoonparmesan cheese
1tablespoonGoudaoptional - I used Scorpion pepper gouda cheese by Red Apple Cheese
salt and pepper to taste
Instructions
Preheat the oven to 400° F.
For the butternut squash, peel the squash, cut it in half, remove the seeds, then chop into 1-inch diced pieces. Place on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast the squash for 25 minutes at 400° F until the soft and slightly caramelized around the edges.
In a large skillet add 1 teaspoon of olive oil and add the diced onion. Cook until soft and tender about 4-5 minutes.
Add the minced garlic and cook until fragrant, 1-2 minutes.
Then add the thawed riced cauliflower and the roasted butternut squash and stir to mix.
Pour 1/2 cup of vegetable broth, 1/4 cup of white wine into the skillet, and simmer over medium heat for 5-6 minutes until the liquid is absorbed and reduced by half. Add the grated parmesan cheese and spicy gouda (if using) and add 1 tablespoon of butter. Stir until the butter and cheese is melted and the risotto is creamy.
Remove from the heat and top with additional grated cheese if desired.