- cubed butternut squash (1/2 large squash)
- bite sized cauliflower florets (1/2 large head)
- 3oz cream cheese
- 2 tbsp. milk
- 1 tsp minced garlic
- 1 tsp dried thyme
- 1 tsp coriander
- 1/4 cup goat cheese
- 1/4 c. pepitas (hulled pumpkin seeds)
- 1/4 c Parmesan
Heat cream cheese and milk in microwave for 30 seconds to melt the cream cheese. Stir until smooth. Add all spices. Stir.Pour mixture over the squash and cauliflower. Stir in goat cheese. Top with pumpkin seeds and Parmesan. Cook at 400 for 30 minutes or until squash is tender.
Recipe makes 6 servings. Each serving is approximately 121 calories, 6 grams fat, 14 mg cholesterol, 11 grams of carb, .8 grams of fiber, 3.4 grams of sugar, and 5.8 grams of protein.