Butternut Squash Risotto w/ Riced Cauliflower

TIPS for Functional Nutritionist Miranda Moore-Stepnitz

Butternut squash is a nutritious and delicious vegetable that is packed with health benefits. It is an excellent source of vitamins A and C, which are important for maintaining healthy skin and boosting the immune system. Butternut squash is also a good source of fiber, potassium, and magnesium, which are essential for a healthy heart and digestive system. One of the most significant health benefits of butternut squash is its high level of antioxidants. These antioxidants help to protect the body against damage from free radicals (aka ROS), which can cause cell damage and contribute to the development of chronic diseases such as cancer and heart disease. Butternut squash is also low in calories and high in water content, making it an excellent food choice for those looking to maintain a healthy weight or lose weight. Its high fiber content also helps to keep you feeling full for longer, reducing the likelihood of overeating or snacking on unhealthy foods. Overall, butternut squash is a versatile and nutritious vegetable that can provide a wide range of health benefits when incorporated into a balanced and healthy diet.

Awaken Health Website: www.awakenhealthnutrition.com


  • 1.5 Cups butternut squash peeled, chopped, and roasted 1 Tbsp. + 1 tsp. extra virgin olive oil
  • 1 Head cauliflower, riced
  • 2 Large garlic cloves minced
  • 1 Yellow onion finely diced
  • 1/2 Cup vegetable broth
  • 1/4 Cup white wine
  • Salt and pepper to taste


  1. Preheat the oven to 400° F.
  2. For the butternut squash, peel the squash, cut it in half, remove the seeds, then chop into one-inch diced pieces. Place on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast the squash for 25 minutes at 400° F until it is soft and slightly caramelized around the edges.
  3. In a large skillet add one teaspoon of olive oil and add the diced onion. Cook until soft and tender about
  4. 4-5 minutes. Add the minced garlic and cook until fragrant, 1-2 minutes. Then add the riced cauliflower and the roasted butternut squash and stir to mix
  5. Pour 1/2 cup of vegetable broth and simmer over medium heat for 5-6 minutes until the liquid is absorbed and reduced by half. Remove from the heat and serve.