Please note that the prep and cooking times here assume that you have already prepared your rice (if using) and have the butternut squash puree ready to go. This does not include any time for making your own puree or cooking rice. I cooked my squash the day before and had the riced cauliflower handy in the freezer.
I made my puree from a whole butternut squash by cutting it in half, scooping out the seeds and baking it, cut side down on a cookie sheet with about a 1/2 inch of water in the pan until soft and easily pierced with a knife. Then I blended it until smooth. But you can also purchase butternut puree if you prefer or sub with pumpkin puree.
In a large skillet or wok, warm the vegetable broth.
Add the pre-cooked rice (if using) or the riced cauliflower.
Add in all the spices and butternut puree along with the mushrooms.
When the broth has cooked down a bit and the mushroom look cooked, add in the cheese and stir until melted. It melts faster if you break the slices up into smaller bits.
Once the cheese has melted into the sauce (this can take a few minutes), remove the pan from heat and stir in the fresh parsley, saving a little for garnish if you wish.
Add salt and pepper as desired.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.The data here reflects the use of rice, not riced cauliflower. Carbs will be lower if cauliflower rice is used.