Coconut Dill Butternut Squash "Risotto" - 1st post!

Coconut Dill Butternut Squash "Risotto"

Serving size: 2/3C

Serves: 6

WW pts: 5

Per Serving:  191 Calories, 12g Fat, 20g Carbs, 5g Fiber, 4g Protein.

Ingredients:

2C - Butternut Squash - Small cubes

2 Cloves Garlic - finely chopped

1/2C Sweet yellow onion

1/3C Fresh Shiitake Mushroom

1T Olive Oil

1 Head Cauliflower - riced

1 Can Organic Coconut Milk (whole fat)

1T Dill (add extra to taste)

2t Thyme

2t Sage

1t Sea Salt (optional)

1t Pepper

Instructions:

In a large braising pan or dutch over,  saute garlic, onions for about 5 minutes; add butternut squash.  Add about a 1/4C water and cover to blanch the butternut squash.  

While that is cooking rise a head of cauliflower and chop into chunks.  Using the grating plate on a food processor, rice the head of cauliflower.  Once the butternut squash is fork tender, add all the riced cauliflower.  Add seasonings and saute for about 6-8 minutes, until cauliflower is blanched.  Add entire can of organic coconut milk.  Bring to a boil, then turn down the heat and let simmer 8 minutes, stirring frequently.  Serve in a bowl.

Alternative additions:

I added 4oz. of pan seared salmon that I seasoned with olive oil spray, sage, thyme, dill, salt and pepper.

Leftovers for Breakfast:

Heat up a serving and add a poached or over-easy egg to the top.