Low Carb Butternut squash cauliflower casserole is delicious!
Fall is the best time of year for casseroles. It’s not only the perfect comfort food, but they are usually pretty easy to throw together. If you really want to make a statement this season, then you have to give this butternut squash cauliflower casserole a try. It’s mouther-watering delicious and combines all the best flavors of this time of year. You just can’t go wrong serving this one up!
We really appreciate low carb dishes that are easy to make. So often, people assume that the keto diet is too complicated. However, just as this recipe proves, it’s so much easier than you may think. This particular recipe calls for basic ingredients such as the butternut squash, cauliflower, heavy cream, mozzarella, and parmesan plus a handful of spices. That’s it! You can easily find all of these things at your local grocery store.
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So how easy is the prep for this recipe? We’re so glad you asked! All it takes is pureeing the veggies, adding in the spices, and topping with cheese. The oven does the rest of the work for you. The result is golden bubbling casserole that is perfect for any occasion.
Whether you want to keep it keto at your next office party or simply want to serve up something healthy and delicious for your family, this butternut squash cauliflower casserole is everything you could possibly want. It’s a comfort food that everybody appreciates during the colder weather months, but it doesn’t have all of those unnecessary calories or carbs, so many other casseroles tend to have.
Try this fantastic casserole ASAP and be sure to let your friends and family know about it. Everybody will want to try this one for themselves! It’s just too good to pass up.
| Servings: |
- 4 cups butternut squash (chopped)
- 1 large head cauliflower (chopped)
- 1/4 cup heavy cream
- 1 teaspoon fresh chopped thyme
- salt and pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Place a steamer insert in a large saucepan and add 1 to 2 inches of water.
- Add the butternut squash and cauliflower then bring the water to boil.
- Steam the veggies for 6 to 8 minutes until tender then drain well.
- Puree the steamed veggies in a food processor, in two batches if necessary, then spoon into a large mixing bowl.
- Stir in the heavy cream, thyme, salt, and pepper along with the mozzarella cheese.
- Spoon the mixture into a 4-quart casserole dish and sprinkle with parmesan.
- Bake at 350°F for 30 minutes until hot and bubbling then broil for 5 minutes to brown the top.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dinner in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dinner in Five – 30 low carb lunch recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy unconventional burgers, heavenly steaks, gourmet-style seafood, mouthwatering sauces, sides and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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