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Butternut And Cauliflower Casserole Recipe
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5 from 1 vote

Butternut And Cauliflower Casserole Recipe

Looking for a vegetable casserole on the low-carb spectrum? This flavorful butternut and cauliflower casserole is here to surprise you.
Course Breakfast
Cuisine American
Keyword butternut, casserole, cauliflower
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Calories 150kcal
Cost 15

Ingredients

Instructions

  • Preheat oven to 375 F.
  • Add the butternut squash and cauliflower to a saucepan and fill it with water.
    1 butternut squash, 1 head cauliflower
  • Bring to a boil, and simmer for 12 to 15 minutes or until vegetables are fork tender.
  • Drain the water and set vegetables aside.
  • In the same saucepan, melt ghee over low heat.
    ¼ cup ghee
  • Add the garlic and cook for 1 to 2 minutes.
    2 garlic cloves
  • Bring the butternut and cauliflower back to the pan, and mash everything with a potato masher.
  • Add the spices and fresh herbs, and season generously to taste.
    2 tsp. fresh sage, Sea salt and freshly ground black pepper, ½ tsp. paprika
  • Place the mixture in a baking dish, and bake in the preheated oven for 20 to 25 minutes.
  • Serve topped with fresh parsley.
    Fresh parsley

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 34mg | Potassium: 743mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13490IU | Vitamin C: 73mg | Calcium: 88mg | Iron: 1mg