November 2018

Maple Butternut Squash and Cauliflower Casserole

Serves 8

Ingredients

For Casserole Filling

• 1 1/2 cups butternut squash, cut into 2-inch cubes, sprayed with avocado oil spray, and seasoned with salt and pepper to taste
• 1 medium head cauliflower, cut into florets
• 1/2 tub Melanie’s Medleys Pumpkin Pie Cream Cheese (3.5 oz.)
• 1/4 cup milk
• 2 tbsp. Pyure Organic Maple Flavored Syrup
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/2 tsp. salt

For Topping

• 1/2 cup Julian Bakery Vanilla Cinnamon Cluster ProGranola
• 1/4 cup chopped pecans

Directions

1. Preheat oven to 400 degrees. Line baking sheet with baking mat. Evenly spread with cubes of butternut squash. Roast in oven for 30 minutes, turning once.
2. Meanwhile, place cauliflower florets into large bowl with 3 tbsp. of water. Cover with plate. Steam in microwave for 4 minutes, until cauliflower is soft.
3. In food processor, add cauliflower, roasted butternut squash, Melanie’s Medleys Pumpkin Pie Cream Cheese, milk, maple syrup, vanilla extract, cinnamon, and salt. Blend until smooth.
4. Reduce heat in oven to 350 degrees. Grease 8×8 baking dish.
5. Add casserole filling to baking dish. Top with granola and chopped pecans. Bake for 30 mins. Let cool before serving.

 

Disclosure: I received free samples of Melanie’s Medleys Cream Cheese to develop this recipe. Use code BROOKEZ18 for $15 off your order.