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Cauliflower Alfredo Butternut Squash Spirals Recipe

Serves: 2-4
Prep Time: 5 minutes
25 MIN
Cook Time: 20 minutes


Cauliflower Alfredo Butternut Squash Spirals

  • 1 pkg. (340g) Green Giant* frozen Cauliflower Riced Veggies, thawed
  • 1 pkg Green Giant* Veggie Spirals Butternut Squash, boiled as per instructions
  • 1 clove of garlic, minced
  • 1 tbsp (15 mL) unsalted butter
  • 1 cup (250 mL) milk
  • ¼ cup (60 mL) white wine (optional)
  • ¼ tsp (1 mL) nutmeg
  • 1 tsp (5 mL) fresh thyme
  • ¼ tsp (1 mL) each salt and pepper
  • 1 ½ cups (375 mL) Parmesan cheese, grated
  • 1 tbsp (15 mL) fresh parsley, chopped


In a medium sized saucepot over medium heat, melt butter and sauté garlic until fragrant for 3 minutes. Add to pot cauliflower, milk, nutmeg, wine (if you choose not to use wine, substitute with another ¼ cup milk), and thyme. Bring to a gentle boil and cook for 10 minutes. Remove from heat. Using a blender, puree cauliflower with cheese until creamy and smooth.

Boil butternut squash according to package instructions. Strain and transfer to a large serving dish. Pour desired amount of cauliflower alfredo sauce over squash and gently toss. Sprinkle with extra cheese and garnish with parsley.

* Alfredo sauce makes 4 cups. Store extra sauce in an airtight jar up to 4 days in refrigerator.

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