Cauliflower “Rice” and Butternut Squash Bake

Preheat oven to 400ºF.

Toss diced squash in the tablespoon of oil. Place on a baking sheet lined with parchment paper and roast for 30 minutes. Remove when done but leave oven on.

Add butter and flour to a large skillet and stir on medium low heat until flour is fully coated. Slowly whisk in milk and continue to stir and cook until mixture is smooth and thick. Stir in cheese and garlic powder.

To “rice” the cauliflower, add florets to a food processor and pulse 10–15 times until it starts to resemble granules of rice. Don’t over-mix. Add the riced cauliflower to the sauce along with the roasted squash and chives. Season with salt and pepper.

You can bake this in any gratin dish but I made mine in a mini (4″) springform pan. (If you’re using the springform, lightly butter the sides and bottom and sprinkle with 1 tablespoon of breadcrumbs to make a little crust.)

To make the crunchy topping, add breadcrumbs and oil to a dish and mix thoroughly. Pour the cauliflower mixture into baking dish and sprinkle on breadcrumb mixture. Bake for 15–20 minutes or until topping is a light golden brown.

Makes 1 entree serving or 2 side dish servings.