Cauliflower and Butternut Squash Casserole
Serves 12
Ingredients
- 1 large head cauliflower, florets only
- 4 cups butternut squash, cubed
- 4 cloves garlic
- 1/4 cup cream
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1 1/2 cups Parmesan cheese, divided
Preparation
- Preheat oven to 350 F.
- In a large pot or steamer, steam cauliflower, squash, and garlic until tender, about 5 to 7 minutes. Drain well and transfer to a food processor. Puree until smooth, then move to a mixing bowl.
- Add cream, salt, pepper, thyme, and half of the Parmesan to the bowl and combine. Transfer mixture to a prepared glass or ceramic baking dish, top with remaining Parmesan cheese, and bake for 30 minutes. To brown the top, turn on broiler and bake for an additional 5 minutes.
Nutritional Information per Serving
- 81 Calories
- 4 g Fat
- 12 mg Cholesterol
- 326 mg Sodium
- 7 g Carbohydrate
- 1 g Fiber
- 5 g Protein
Source: All Day I Dream About Food
Photo credit: MsZeto on Flickr
Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.
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