This gluten free, dairy free Butternut Squash Risotto is gonna blow your mind!! The picture does zero justice. Justice is served 🙂 (next to Leg of Lamb)
Ugliest Picture in the World Award – right here. And I had to because it was that good. Please forgive. I rarely get to take pictures of my actual meals right now because life just doesn’t permit it. Dinner time is also bed time for my little guy. Aaannnddd dinner time means no natural light. Don’t you love the harsh light along with the harsh shadows? Oh the day when I actually get decent photography equipment!! It’ll probably fall around the same time that I get a little more freedom as well. I just have “baby”. Singular. No way could I handle plural. Props to all y’all Mamas out there with 2+ under age 3. I pray that you have time for atleast 5 minutes of meditation every day.
And sorry for the “singular” picture as well. I kinda gave up after a few. There was no hope. But luckily the recipe will speak for itself.
- 1 butternut squash, diced
- 1 head of cauliflower, riced
- ½ onion, minced
- 2 celery stalks, minced
- 5 slices of bacon, chopped
- ½ t salt
- ½ t pepper
- handful of fresh sage, chopped
- 2 T ghee
- Pre-heat the oven to 375.
- Toss the diced butternut squash in olive oil (or coconut oil) and salt lightly. Put on a sheet pan and roast for about 30 minutes or until tender.
- As the butternut squash is roasting, heat a pan over medium heat and add your chopped bacon (I usually use kitchen shears to cut the bacon over the pan). Once the bacon is finished place on napkins (on a plate) to pull away some grease.
- As the bacon is cooking, begin cutting up the rest of the ingredients.
- To "rice" the cauliflower, cut in to manageable chunks and use the grating option on your food processor or just use a grater.
- Back to that pan with the bacon grease in it...add in the onions and celery, salt and pepper and cook until softened (about 5 minutes).
- Once softened, add the "riced" cauliflower to the mix. Cover, lower the heat to med/low and cook for about 5 minutes. Stir.
- By this point the butternut squash should be ready. Add it into the pan.
- Lastly, add the ghee and sage (and the cooked bacon). I prefer to over mix, yielding a creamier risotto.
Time for the truth: This was my Thanksgiving meal….and yes…I’m just posting it. Holidays are always cray-cray and then News Years Resolutions…. Excuses, excuses. Truth be told, I din’t make time for you guys. Do you feel neglected? My kiddos sure didn’t!! ;P Now that I seem to be managing my time a little better, maybe next years thanksgiving meal will get posted by January! Just don’t hold your breath.
I was super pumped to find this recipe. Thank you Courtney, over at nakedavocado.com, for letting me bring this to life. I’m sure the addition of pine nuts (as you’ve done) would have been great had I had them.
I knew I wanted to stray away from the typical Thanksgiving meal, considering I can’t eat it anyways. What better then sage and butternut squash to give off that fall vibe. This is as close to dressing (or stuffing) that I’m gonna get. Super creamy, super delish.
If I were vegan:
I would take out the bacon (duh) and replace it with some mushrooms. Mmmmm. Also, no cooking with the bacon grease, so let’s use refined coconut oil. I would also replace the ghee with coconut butter or a nut butter.