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Cauliflower Alfredo Butternut Squash Spirals

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


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.