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.
(138 votes, average: 3.56 out of 5)Loading...Butternut Squash & Cauliflower Casserole (low carb, gluten free)
Ingredients
- 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
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.
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This went down the disposal. I tried to like it. The parm on top was the best part. If I were to try any version of this again, I’d cut the garlic and add butter. 4 cloves is way too much for my taste.
I prepared this recipe for dinner last week. It was delicious. I did make a few changes. I didn’t have that much Parmesan cheese on hand so i added cheddar cheese. I rarely have cream, so half and half had to be substituted. We had a bumper crop of butternut squash this year. When my husband harvested them, I ended up with some that were under ripe. After a bit of research, I decided to use one of the under ripe squash. It was more like a potato in flavor and was a perfect compliment to the cheddar cheese I… Read more »
This is one of my all time favorites. I add a little pumpkin, some cinnamon and leave out the thyme and its a perfect mock yam casserole! My go to every year!
I guess you have to love cauliflower to like this recipe. I really wanted to like it. I enjoyed making it and tried, tried to like it. It’s a lot of food to waste, so I redid it and added butter and cream cheese. Still couldn’t eat it (and I’m not picky). It looks gorgeous, and for people who love cauliflower, this is probably great. Unfortunately, for me, the entire thing (minus a couple small scoops as the family tried it) went down the disposal. Tragic!
I would love to print this recipe but I don’t see a print option.
Here is the nutritional info, from the linking page:
Serves 12. Each serving has 7 g of carbs and 1 g of fiber. Total NET CARBS = 6 g.
81 Calories; 4g Fat (45.9% calories from fat); 5g Protein; 7g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 326mg Sodium.
Read more at http://alldayidreamaboutfood.com/2013/10/butternut-squash-cauliflower-casserole.html#i7DFJZ80tr3k0pxY.99
Serves 12. Each serving has 7 g of carbs and 1 g of fiber. Total NET CARBS = 6 g.
81 Calories; 4g Fat (45.9% calories from fat); 5g Protein; 7g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 326 mg Sodium.
Do you have the Nutrition Info?
I’ve recently tried a few new squash dishes from pinterest, and this was the ultimate favorite by far. We all loved it! It’s made it to the official Thanksgiving menu for this year (and maybe a regular from now on)
Since I plan to make it a normal dish, it would be very helpful to know the calories and carb and nutrient breakdown per serving.
This sounds so good. I can’t wait to try it. All the ingredients are fabulous and you are using two of my favorite vegetables. My mouth is already watering. I will not wait until Thanksgiving to try this. Might be on our menu this week. Thanks so much for the recipe.