Time for a confession: before making this I had never eaten risotto before. I’ve never had it at a restaurant and I could never be bothered to make it before because it is a little bit time consuming. I was always really curious about it though. I mean I’ve never heard a bad thing about risotto so I knew it had to be pretty good.
I didn’t go the traditional route though and I decided to use cauliflower rice instead of normal risotto rice (or is it pasta?). Told you I’m knew to this. Either way I went with the low carb option just for fun. Cauliflower isn’t my favorite vegetable on the planet but you would never know that’s what it is in this dish. It soaks up all the flavors and the way it cooks just makes it taste amazing. I have to say though I feel like this isn’t exactly the same as regular risotto and now I have a hankering to make it the “real” way.
Butternut squash is also something that I don’t ever cook at home and hardly ever eat. I can not be bothered most of the time to worry about chopping and peeling squash and pumpkins and such so I ignore them. Butternut squash just needed to go with this dish though. I figured it would make the perfect thanksgiving side dish.
And isn’t that what Thanksgiving is all about? Other than you know, being thankful of course. The sides? I’m pretty sure it is. Well and pie too but mostly the sides. You can fight me on that but you’ll probably lose. This is definitely something you can put on your thanksgiving table though and it’s sure to be a hit. It has all the perfect flavors of fall and the perfect sweetness from the squash.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and see what you create in your kitchen.
- 1 head cauliflower, grated
- 3 tbsp olive oil
- ½ butternut squash, peeled & diced
- 1 small shallot, diced
- 2 cloves garlic
- 2-3 cups veggie stock, warmed
- 1 tsp dried or fresh thyme
- 1 tsp dried or fresh sage
- salt and pepper to taste
- vegan parmesan for serving
- Grate an entire head of cauliflower and peel and dice squash.
- Heat 2 tbsp oil in a large skillet over medium-high heat. Add butternut squash and cook until browned and tender.
- Once squash is cooked emove from skillet. Add 1 tbsp oil along with diced shallot. Saute until translucent and add garlic.
- Add the grated cauliflower to skillet. Cook for a few minutes & then add about two ladles of broth.
- Cook the broth down until completely absorbed. Repeat process until broth is gone or the risotto has reached your desired consistency.
- Add in spices and cooked squash. Mix together and serve warm topped with vegan parm if you want.