bacon and butternut squash "risotto"
Recipe type: side dish, vegetable
Serves: 6
  • 1 butternut squash
  • 1 head cauliflower
  • 2 stalks celery
  • 1/4 purple onion
  • 5 pieces of bacon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • handful of chopped fresh sage
  • 1/4 cup pine nuts
  • 2 tablespoons ghee
  1. Peel and cut up the butternut squash, or buy it pre-chopped. Set aside.
  2. "Rice" the cauliflower in a food processor and set aside.
  3. Dice the celery and onion and set aside.
  4. Cut up the bacon, and cook over medium-high heat for 5 minutes in a large pan.
  5. Add the celery, onion, salt and pepper to the pan, and cook for 5 more minutes.
  6. Add the butternut squash to the pan, and cook for 7 more minutes or until the squash is tender.
  7. Add the "riced" cauliflower to the pan, and cook for 7 more minutes.
  8. Stir in the the sage, pine nuts, and ghee.
  9. Serve warm.
Recipe by The Naked Avocado at