Spaghetti squash is such a versatile vegetable, with its stringy flesh that really does resemble spaghetti noodles. Since it’s relatively low carb, it makes a great alternative to pasta. I’ve come across some smaller spaghetti squash recently and found… Read more
It’s winter squash season and the markets abound with all sorts of acorn, butternut and other yummy squash varieties. And they are wonderfully healthy, packed full of nutrients and antioxidents. The only trouble is that they tend to have a fair amount of carbohydrates as well. Combining them with lower carb vegetables, like cauliflower, lets you have your butternut and eat it too. This recipe, made rich and flavorful with some Parmesan and dried thyme, is a perfect Thanksgiving side dish.
4 cups cubed butternut squash
1 large head cauliflower, cut into florets
4 cloves garlic
1 1/2 cups Parmesan cheese, divided
1/4 cup cream
3/4 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
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.