This easy, gluten free, cheesy low-carb veggie casserole was inspired from Skinnytaste, Pumpkin Mac and Cheese recipe. I have been drooling since she posted it. However, since I am on a low carb diet I decided to get rid of the pasta and just use the veggies. I also used butternut squash instead of pumpkin and added some chicken sausage and it was AMAZING!
I didn't roast the vegetables, I washed them and placed them in the casserole pan and just poured the butternut squash sauce over it. It's a very satisfying dish, I felt full for hours! and only 20 grams of Carbs!
I poured the sauce over the cauliflower, topped it with cheese and baked it at 400 degrees for 20 minutes, then broiled it for 4 minutes.
This would be a perfect dish for Thanksgiving. It actually smelled like Thanksgiving in my house! It's a perfect combination of vegetables, cheese, squash and the chicken sausage is a bonus! or leave the sausage out and make it a vegetarian dish.
Just look how creamy the sauce is! I used full fat coconut milk because I am dabbling with the ketogenic diet and so this recipe came to 9 smart points but you can totally just replace the coconut milk with fat free milk or even just use more chicken broth in place of the milk, which would bring this recipe to 7 points for a loaded cup. The best part is that it's only 20 Carbs per servings.
This is a nice size casserole. It makes 10 cups but you can easily make half of this. I always make double because I have a growing young man in my house, who tears through my refrigerator at night and I love having left overs!
Butternut Squash Cauliflower Casserole
- 2 lbs butternut squash, cubed
- 1/2 cup coconut milk
- 1 cup chicken broth
- 3 oz Havarti cheese w/jalapeno
- 1/4 cup parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp fresh nutmeg
- 2 tsp coconut oil
- 1/2 small onion, diced
- 4 garlic cloves
- 2 fennel chicken sausages
- 2 heads cauliflower, chopped
- 4 oz sharp cheddar cheese
Preheat oven to 400 degrees
Steam the cubed butternut squash
In a small pot, heat the milk, chicken broth, and add the butternut squash, add the seasonings. Using an immersion blender, blend the butternut squash till smooth. Add the Havarti cheese and parmesan till it melts, mix gently and set aside
In a non stick pan, add the coconut oil and brown the onions and garlic, lightly (about 4 min) add chicken sausage and brown. pour into the butternut squash mixture. (you can skip this step and make it vegetarian)
Add the Cauliflower into a large casserole pan, pour the squash mixture over the cauliflower until all is covered. top with the cheddar cheese and bake for 20 min uncovered. Broil for 4 minutes. done
Servings:10, Serving size: 1 cup, Smart points: 9, Calories: 231.4, Total Fat: 12.9g, Saturated fat: 8g, Cholesterol: 37.4mg, Sodium: 681mg, Carbs: 20.6g, Fiber: 7.3g, Sugar: 5.8g, Protein: 13.5g