Butternut Squash Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  1. Pre-heat the oven to 375.
  2. 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.
  3. 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.
  4. As the bacon is cooking, begin cutting up the rest of the ingredients.
  5. To "rice" the cauliflower, cut in to manageable chunks and use the grating option on your food processor or just use a grater.
  6. 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).
  7. Once softened, add the "riced" cauliflower to the mix. Cover, lower the heat to med/low and cook for about 5 minutes. Stir.
  8. By this point the butternut squash should be ready. Add it into the pan.
  9. Lastly, add the ghee and sage (and the cooked bacon). I prefer to over mix, yielding a creamier risotto.
Recipe by Coconut Darling at http://coconutdarling.com/butternut-squash-risotto/