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Here’s what you’ll need:

2 cups cooked butter nut squash
1 small diced apple
1 tsp olive oil
1 bag frozen cauliflower rice (4 cups)
8-ounces of sliced mushrooms (you can leave this out if you don’t like them)
1/2 tsp cinnamon
1/4 tsp allspice
4 Laughing Cow cheese wedges (swiss or plain)
1/2 cup to 1 cup almond milk, unsweetened plain or vanilla
salt to taste

Here’s what you’ll do:

Heat a large pan over medium heat. Next, put teaspoon of oil into pan and add diced apples. Once the apples have cooked to a tender consistency add the pre-cooked butternut squash and the bag of frozen cauliflower rice and sauté with the apples. Then, add the mushrooms and put all four cheese wedges in to the pan. Add about 1/2 cup of almond milk and stir frequently. Keep on medium heat. Once the cheese starts to melt and form a sauce, add the cinnamon, allspice and salt to taste. The longer you cook this recipe the thicker it will get. You may need to add the other 1/2 cup of almond milk to get the consistency you would like.