Whether used as a side dish or a main course, seasonal winter squash is sure to please the palate and provide you with a simple meal time solution. While there are many to choose from, butternut squash is among our favorites. This particularly versatile gourd is packed with nutrients and flavor and can be prepared savory or sweet - depending on your preference and mood.
This recipe courtesy of Healthy Regards, Hayley , acts as an excellent accompaniment to any meal and can even be enjoyed the following day as a savory soup by adding a touch of broth to your leftovers!*
What You'll Need:
- One head of Cauliflower, trimmed and cut into florets
- One Butternut Squash, halved and seeds scooped out
- 4 oz Goat Cheese
- 1 cup Greek yogurt (example: Fage 6oz cup)
- 4 tablespoons unsweetened almond milk
- Salt and pepper
- Nutmeg and cinnamon to taste
How To Make It Happen:
1. Preheating oven to 400 degrees Fahrenheit.
2. Cut squash in half. Roast squash until tender. Usually about 45-60 minutes.
3. While squash is roasting make your cauliflower mash. Place cauliflower florets in a microwave safe bowl with milk, cover with a lid (do not forget the lid, it's necessary to retain the moisture) and cook on high for 8 minutes. Take out of the microwave, give it a good a stir, cover with the lid and microwave on high for further 6 minutes. While it's still hot and steamy, add the goat cheese, salt and pepper, and using an immersion blender (or using a stand blender) blend until smooth and creamy.
4. When your squash is done roasting allow to cool- or try your luck with it still warm- and scoop the flesh into the blender, add in your greek yogurt and blend until it is all mixed together, smooth and SO creamy!
5. After tasting, you may want to add a bit of nutmeg and cinnamon.
*Next Day Soup: Place leftovers in a saucepan and heat on medium, stirring constantly. Add liquid (preferably chicken or vegetable broth) until desired consistency is reached and all ingredients are warm and fully incorporated.