Cauliflower and Butternut Squash Casserole
The best flavours of fall come together in this low carb cauliflower and butternut squash casserole. A perfect Thanksgiving side dish.
Servings 12
Calories 81kcal
Ingredients
- 4 cups cubed butternut squash
- 1 large head cauliflower cut into florets
- 4 garlic cloves
- 1 1/2 cups Parmesan cheese divided
- 1/4 cup heavy cream
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- In a large pot or vegetable steamer, steam squash, cauliflower and garlic cloves until tender, 5 to 7 minutes. You may need to do this in batches, depending on the size of your pot.
- Drain vegetables very well in a colander, shaking to remove any excess water, and then transfer half to a food processor. Puree until smooth and transfer to a large bowl, then repeat with remaining vegetables.
- Stir half of the Parmesan, the cream salt, pepper and dried thyme.
- Preheat oven to 350F. Transfer pureed vegetables to a 3 to 4 quart glass or ceramic baking dish and spread out smoothly. Top with remaining Parmesan and bake for 30 minutes.
- Turn broiler on high and broil 5 minutes to brown topping.
- Serve hot.
Nutrition
Calories: 81kcal | Carbohydrates: 7g | Protein: 5g | Fat: 4g | Cholesterol: 12mg | Sodium: 326mg | Fiber: 1g