Creamy Butternut Squash "Risotto"

A totally plant-based, grain-free recipe that's filled with creamy texture and all the flavor you're craving.

We love it as a weeknight side dish but it is also special enough for your fall holiday table!

INGREDIENTS

Butternut squash Extra virgin olive oil Yellow onion – Salt – Pepper Garlic clove

STEP 1

Use a vegetable peeler to peel the skin off the butternut squash. Cut off the ends of the squash. Slice the bulb off and cut in half.

STEP 2

Use a spoon to scoop out the seeds and guts leaving just the flesh behind. Cut into 1-inch chunks.

STEP 3

Place chopped butternut squash in a 7-cup food processor and process for 15 seconds so it resembles rice.

Swipe up for full recipe!