In the dark, winter months sometimes rich, comfort food is what I crave. Here’s a dish that quickly became a favourite. It’s healthy, hearty and satisfies. Plus, butternut squash is full of antioxidants, vitamin A and dietary fibre!
4 cups butternut squash peeled and cubed
2 cups cauliflower, chopped
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 cup crumbled goat cheese
1/2 cup freshly grated Parmesan cheese
1 tsp basil
1/2 tsp oregano
Salt and pepper to taste
Cherry tomatoes, halved
Fresh parsley
Peel and cube a medium sized butternut squash, removing seeds and pulp. Cut cauliflower and onion into medium sized pieces. In a large pot steam all of the vegetables together for 10 minutes or until soft.
Remove from heat and allow to cool slightly. Using a blender or an immersion blender combine steamed vegetables and 1/4 cup water and puree until it is smooth and creamy.
Transfer mixture into a sauce pan over medium-low heat. Add fresh garlic, basil, oregano, salt and pepper and allow to simmer for 5 minutes. Add goat’s cheese and Parmesan cheese and stir constantly until cheese has melted and is mixed in.
Serve over pasta. Top with cherry tomatoes and fresh parsley.
makes approx 5 cups of sauce
2 weight watchers points plus per cup of sauce
greenbeekitchen 