BUTTERNUT AND CAULIFLOWER CASSEROLE

Ingredients

• 1 butternut squash, cubed
• 1 head cauliflower, roughly chopped
• 2 garlic cloves, minced
• 1/4 cup ghee
• 1/2 tsp. paprika
• 2 tsp. fresh sage, minced
• Fresh parsley, minced
• Sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 375 F.
2. Add the butternut squash and cauliflower to a saucepan and fill with water.
3. Bring to a boil, and simmer 12 to 15 minutes or until vegetables are fork tender.
4. Drain the water and set vegetables aside.
5. In the same saucepan, melt ghee over low heat.
6. Add the garlic and cook 1 to 2 minutes.
7. Bring the butternut and cauliflower back to the the pan, and mash everything with a potato masher.
8. Add the spices, fresh herbs, and season generously to taste.
9. Place the mixture in a baking dish, and bake in the preheated oven 20 to 25 minutes.
10. Serve topped with fresh parsley.