Roasted Cauliflower and Butternut Squash
Celebrate fall flavors with a simple, delicious dish featuring cauliflower and butternut squash.
Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 2 medium butternut squash, peeled
- 1 head cauliflower
- 1 red onion, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon fresh thyme leaves
- ½ teaspoon red pepper flakes
Instructions
- Heat oven to 425 degrees.
- Cut squash, cauliflower and onion into 1-inch chunks. Toss with all other ingredients until well combined.
- Spread evenly on large cookie sheet with sides. Roast for about 30 minutes, until caramelized.
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5 Comments
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The recipe leaves you hanging….after baking it What do you do with it? B hiw do you serve it? Is it a main course or side dish? What are the light brown chunks you see in the picture?
Hi Carmy, you can serve this recipe immediately after baking as a main corse or a side dish, however you prefer. I’m not sure what brown chunks you’re referring to, but that could be the butternut squash chunks, or the red onion or charred cauliflower. Let us know how you like the recipe if you try it! Thanks,
Rachel Graf
Contributing Editor
Farm Flavor Media
The recipe leaves you hanging….after baking it What do you do with it? How do you serve it? Is it a main course or side dish? What are the light brown chunks you see in the picture?
Wow smh
Wonderful!