Instructions

If you are making your own cauliflower rice, you can grate with a box grater or place in a food processor in batches until a rice consistency is achieved.

1. Preheat oven to 425⁰F
2. Lightly season shrimp with salt and pepper.
3. On a baking sheet drizzle oil over butternut squash cubes, season with ½ teaspoon of salt and pepper, or to taste. Sprinkle thinly sliced sage over squash. Set aside.
4. In a large sauté pan, heat 2 tablespoons oil on medium-high until hot but not smoking to fry the whole sage leaves. Oil is hot enough if it sizzles when the leaf touches it.  Add in 2-3 whole sage leaves at a time and cook about 20 seconds on each side.  Remove to a paper towel lined plate and set aside.
5. In the same pan used for the sage, reduce heat to medium and add the shallots and garlic. Cook 2-3 minutes until fragrant and shallots are slightly browned.
6. Add the mushrooms to the pan and cook 3-4 minutes.
7. Add the cauliflower rice to the pan. Season with salt and pepper.  Cook 3-4 minutes.
8. While the rice cooks, add the butternut squash to the oven and roast 12-15 minutes.
9. Add the white wine, if using, to the pan with the cauliflower rice. Let cook 3-4 minutes or until the liquid has reduced slightly.  If not using the wine, use broth in it’s place.
10. Stir in the butternut squash or pumpkin puree and ½ cup of broth. Cook stirring occasionally for 8-10 minutes being sure to add additional broth ½ cup at a time as needed.  You’re looking for the rice to become soft but not mushy.
11. While the rice cooks, heat 1 tablespoon oil in a sauté pan on medium-high until hot but not smoking.
12. Once pan is hot, add shrimp and cook 2-3 minutes on each side. Remove to a plate and add the lemon juice, set aside.
13. Once the rice has absorbed majority of the liquid, stir in the yogurt and cheese.
14. Fold in the roasted butternut squash and sage.
15. Season to taste with salt and pepper
16. Plate and top with the shrimp, fried sage leaves, and toasted nuts if using.