Recipe Facts
Servings: 6
Prep Time 30 min
Cooking Time 45-60 min
Nutrition Facts per serving
Calories 158
Total Fat 10.8
Total Carbs 13.7g
Dietary Fiber 4g
Protein 4.7g
This recipe uses cauliflower instead of rice for the "risotto". 

Recipe of the Week by Denise Allen


  • 1 butternut squash 
  • 1 head cauliflower 
  • 2 stalks celery
  • 1/4 purple onion
  • 5 pieces of bacon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • handful of chopped fresh sage
  • 1/4 cup pine nuts
  • 2 tablespoons ghee


  1. Peel and cut up the butternut squash, or buy it pre-chopped. Set aside.
  2. "Rice" the cauliflower in a food processor and set aside.
  3. Dice the celery and onion and set aside.
  4. Cut up the bacon, and cook over medium-high heat for 5 minutes in a large pan.
  5. Add the celery, onion, salt and pepper to the pan, and cook for 5 more minutes.
  6. Add the butternut squash to the pan, and cook for 7 more minutes or until the squash is tender. 
  7. Add the "riced" cauliflower to the pan, and cook for 7 more minutes.
  8. Stir in the the sage, pine nuts, and ghee. 
  9. Serve warm.