WHAT YOU WILL NEED

• Nonstick cooking spray
• 3 tbsp unsalted butter
• ¼ cup all-purpose flour
• 3 garlic cloves, minced
• 2 tsp smoked paprika
• ¼ tsp ground red pepper
• 2 cups low sodium vegetable broth
• 3 cups diced butternut squash
• ¼ tsp salt
• 1 large head cauliflower, cut into small florets (~ 8 cups)
• 1 cup shredded Yancey’s Fancy White Cheddar Cheese
• 1 cup shredded Yancey’s Fancy Smoked Gouda Cheese with Bacon
• 1 cup panko breadcrumbs
• Chopped fresh chives for garnish (optional)

WHAT TO DO

1. Preheat oven to 400° F; spray 3 qt baking dish with cooking spray. In medium saucepan, heat 2 tbsp butter over medium heat; add flour and cook 1 minute, whisking constantly
2. Add garlic, paprika and red pepper; cook 30 seconds, whisking constantly. Add broth; cook 2 minutes, whisking constantly. Stir in squash; cover and cook 25 minutes or until squash is soft, stirring occasionally
3. Fill large saucepan with ½ inch water; heat to boiling over medium heat. Add salt and cauliflower; cover and cook 5 minutes. Drain; return to saucepan
4. Transfer squash mixture to blender and purée; return to same saucepan over low heat. With wooden spoon, gradually stir in cheeses until smooth; pour over cauliflower and toss to combine. Transfer cauliflower mixture to prepared dish
5. In small microwave-safe bowl, heat remaining 1 tbsp butter in microwave oven 25 seconds or until melted; stir in breadcrumbs. Evenly sprinkle breadcrumb mixture over cauliflower mixture. Bake 35 minutes or until edges bubble and top is browned; garnish with chives, if desired. Makes about 7½ cups

Approximate nutritional values per serving: 332 Calories, 18g Fat (11g Saturated), 52mg Cholesterol, 405mg Sodium, 29g Carbohydrates, 5g Fiber, 15g Protein

Chef'S Tip

Divide cauliflower into 6 individual oven-safe ramekins for perfect portions

Prep Time: 40 minutes

Cook Time: 1h/15 minutes

Number of Servings: 6