Roasted Butternut Squash and Cauliflower
Naturally sweet butternut squash and delicious and savory cauliflower, this nutrient dense side dish is perfect for meal prep or the holidays.
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Equipment
Ingredients
- 2 cups butternut squash cubed
- 2 cups cauliflower florets about ½ head of a cauliflower
- 1 ½ teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 ½ tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees F. Line a large sheet pan with foil or parchment paper.
- Scatter the cubed squash and cauliflower florets in a single layer on the sheet pan.
- In a small bowl, combine the spices and then sprinkle evenly over the vegetables. Drizzle the olive oil and combine until everything is coated.
- Roast for about 25 minutes, turning half way- until golden and fork tender.
Notes
Notes:
Storing and reheating:
Store any remaining squash and cauliflower in an airtight container in the fridge for up to 3 days. Reheat using the microwave for 1-2 minutes.
Helpful tips:
Check for doneness half way through. You can stir veggies or rotate the tray to ensure even cooking.
Be sure to place the squash and cauliflower in a single layer. This will help with roasting. If it’s too crowded, it will steam and not get the nice golden roast around the edges.
Cut the butternut squash and cauliflower florets similar in size to ensure even cooking. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Check for doneness half way through. You can stir veggies or rotate the tray to ensure even cooking.
Be sure to place the squash and cauliflower in a single layer. This will help with roasting. If it’s too crowded, it will steam and not get the nice golden roast around the edges.
Cut the butternut squash and cauliflower florets similar in size to ensure even cooking. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Nutrition
Calories: 126kcalCarbohydrates: 12gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 309mgPotassium: 413mgFiber: 3gSugar: 3gVitamin A: 7442IUVitamin C: 39mgCalcium: 47mgIron: 1mg
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