- Prep time 10 minutes
- Total time 40 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 400°F. Arrange squash on baking sheet; drizzle with olive oil. Bake on top rack of oven until cooked through, about 30 minutes.
Meanwhile, steam cauliflower florets until very soft, 8 to 10 minutes.
In blender, purée squash, cauliflower, roasted red pepper, cream, nutritional yeast, cinnamon, nutmeg, salt and pepper until smooth. (If sauce seems too thick, add water, 1 tbsp at a time, until sauce reaches desired consistency.)
Reheat in a small saucepan over medium heat, if necessary. Sprinkle with parsley and Parmesan, if using.
Nutritional facts Per serving: about
- Iron 1 mg
- Fibre 5 g
- Sodium 525 mg
- Sugars 4 g
- Protein 5 g
- Calories 130
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
