Squash and Riced Cauliflower Risotto


A Note from Feedfeed

This squash and riced cauliflower dish is healthy, filling, and fast! A risotto made with riced cauliflower is a genius to get in all your veggies. If you're looking for a low-carb alternative-this is your key.

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  • Recipe Card
Prep time 10mins
Cook time 45mins
Serves or Makes: 3-4

Recipe Card


  • 2 tablespoons olive oil
  • 1 sweet onion, sliced
  • 1 pound cubed and peeled butternut squash
  • 1 1/2 cups vegetable broth
  • 1 tablespoon unsalted butter
  • 1/2 pound sliced white mushrooms
  • 1 (12 ounce) bag) Cascadian Farm Riced Cauliflower
  • 3 tablespoons grated Parmesan cheese
  • Dried thyme, to taste


  • Step 1

    In a large pan heat olive oil over a medium heat. Add sliced onions and cook until soft and golden, about 4-5 minutes.

  • Step 2

    Add butternut squash and cook for about 5 more minutes, than add broth, cover with lid and cook for about 15 minutes.

  • Step 3

    In a separate pan melt the butter and add mushrooms, cook until soft, about 7 minutes. Then add cauliflower, stir well and cook for about 3-4 minutes. Set aside.

  • Step 4

    When the butternut squash is soft, add mushroom and cauliflower mixture to the squash mixture. Stir well and cook for about 5 more minutes, adding more vegetable broth, if needed.

  • Step 5

    Add dried thyme and Parmesan and stir until creamy. Serve immediately.