BUTTERNUT SQUASH & CAULIFLOWER CASSEROLE RECIPE

BUTTERNUT SQUASH & CAULIFLOWER CASSEROLE Recipe image

Provided by á-8295

Number Of Ingredients 8

4 cups cubed butternut squash
1 large head cauliflower, cut into florets
4 cloves garlic
1 1/2 cups Parmesan cheese, divided
1/4 cup cream
3/4 tsp salt
1/2 tsp pepper
1/2 tsp dried thym

Steps:

In a large pot or vegetable steamer, steam squash, cauliflower and garlic cloves until tender, 5 to 7 minutes. You may need to do this in batches, depending on the size of your pot. Drain vegetables very well in a colander, shaking to remove any excess water, and then transfer half to a food processor. Puree until smooth and transfer to a large bowl, then repeat with remaining vegetables. Stir half of the Parmesan, the cream salt, pepper and dried thyme. Preheat oven to 350F. Transfer pureed vegetables to a 3 to 4 quart glass or ceramic baking dish and spread out smoothly. Top with remaining Parmesan and bake for 30 minutes. Turn broiler on high and broil 5 minutes to brown topping. Serve hot.