BUTTERNUT SQUASH & CAULIFLOWER CASSEROLE

By á-8295

Ingredients

• 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

Preparation

Step 1

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.