Bacon and Butternut Squash "Risotto"

This recipe uses cauliflower instead of rice for the "risotto".

Recipe of the Week by Denise Allen

Ingredients

 * 1 butternut squash
 * 1 head cauliflower
 * 2 stalks celery
 * 1/4 purple onion
 * 5 pieces of bacon
 * 1/2 teaspoon sea salt
 * 1/2 teaspoon black pepper
 * handful of chopped fresh sage
 * 1/4 cup pine nuts
 * 2 tablespoons ghee

Directions

 * 1) Peel and cut up the butternut squash, or buy it pre-chopped. Set aside.
 * 2) "Rice" the cauliflower in a food processor and set aside.
 * 3) Dice the celery and onion and set aside.
 * 4) Cut up the bacon, and cook over medium-high heat for 5 minutes in a large pan.
 * 5) Add the celery, onion, salt and pepper to the pan, and cook for 5 more minutes.
 * 6) Add the butternut squash to the pan, and cook for 7 more minutes or until the squash is tender.
 * 7) <span style="color:rgb(51,51,51);font-family:'lucidagrande',tahoma,verdana,arial,sans-serif;line-height:17px;">Add the "riced" cauliflower to the pan, and cook for 7 more minutes.
 * 8) <span style="color:rgb(51,51,51);font-family:'lucidagrande',tahoma,verdana,arial,sans-serif;line-height:17px;">Stir in the the sage, pine nuts, and ghee.
 * 9) <span style="color:rgb(51,51,51);font-family:'lucidagrande',tahoma,verdana,arial,sans-serif;line-height:17px;">Serve warm.