Please note that the prep and cooking times here assume that you have already prepared your rice (if using) and have the butternut squash puree ready to go. This does not include any time for making your own puree or cooking rice. I cooked my squash the day before and had the riced cauliflower handy in the freezer.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Grains, Main Course
Cuisine: American, Italian
Servings: 7cups
Calories: 239kcal
Ingredients
1cupvegetable broth(plus extra on reserve if needed)(plus extra on reserve if needed)
4cupscooked brown rice(or riced cauliflower - I used frozen)(or riced cauliflower - I used frozen)
2tbsp.garlic powder
1tsp.salt
2tsp.ground nutmeg
2tsp.ground sage
2cupsbutternut squash puree
4oz.sliced mushrooms
4oz.grated mozzarella cheese(I used vegan cheese, but you can use whatever cheese you prefer)
¼cupgrated parmesan cheese(optional - good if using mozzarella)
I made my puree from a whole butternut squash by cutting it in half, scooping out the seeds and baking it, cut side down on a cookie sheet with about a 1/2 inch of water in the pan until soft and easily pierced with a knife. Then I blended it until smooth. But you can also purchase butternut puree if you prefer or sub with pumpkin puree.
In a large skillet or wok, warm the vegetable broth.
Add the pre-cooked rice (if using) or the riced cauliflower.
Add in all the spices and butternut puree along with the mushrooms.
When the broth has cooked down a bit and the mushrooms look cooked, add in the cheese and stir until melted.
Once the cheese has melted into the sauce, remove the pan from heat and stir in the fresh parsley, saving a little for garnish if you wish.
Add salt and pepper as desired.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.