Butternut Squash & Cauliflower Casserole
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 thyme
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.
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. Enjoy!