Step 1

Melt the butter in a large saute pan over medium heat.

Step 2

Add the sage, rosemary and garlic and cook for 1 minute or until fragrant.

Step 3

Add the riced cauliflower, mashed squash, salt and pepper and cook for 3 minutes or until the cauliflower is beginning to soften.

Step 4

Add the sherry and cook for another 7 minutes, or until most of the liquid has been absorbed and the cauliflower is soft.

Step 5

Stir in the Parmesan, Mascarpone, and grated nutmeg.

Step 6

Cook over medium heat, stirring occasionally, until cheese is melted and the risotto is creamy, about 5 minutes.

Step 7

Taste and season with more salt and pepper if desired.

Step 8

Remove from the heat and garnish with more fresh herbs and grated parmesan before serving.