Spicy Sweet Roasted Butternut Squash and Cauliflower
Roasting vegetables adds an extra layer of flavor. The sweetness of butternut squash is a perfect flavor combination with meaty cauliflower and the touch of sweet tartness from the cranberries combines the flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 (appr. 1 cp. servings) 1x
- Category: Side Dish
Scale
Ingredients
- 6 cups cubed butternut squash (approximately 1 sm. squash)
- 4 cups chopped cauliflower (1/2 med. sz. head)
- 1 cup cranberries, fresh or frozen
- 1/2 cup red onion, sliced into wedges then halved (1 medium)
- 3 cloves garlic, sliced thinly
- 2 tablespoons + 1 teaspoon oil
- 1 teaspoon salt
- 1 teaspoon agave syrup
- 1/2 teaspoon crushed red pepper flakes (optional leave out if prefer no heat)
- 1/8 teaspoon ground black pepper
Instructions
Preheat oven to 400 degrees.
- Grease large cookie sheet with 1 teaspoon oil.
- Mix remaining 2 tbs. oil, agave syrup, 1/2 teaspoon salt, 1/4 teaspoon crushed red pepper, and black pepper together.
- Mix butternut squash, cauliflower, cranberries, onion, and garlic together and spread in even layer on greased cookie sheet.
- Give oil and spice mixture a quick stir and drizzle over produce. *
- Sprinkle remaining 1/2 teaspoon salt and 1/4 teaspoon crushed red pepper flakes over produce.
- Put in oven and bake 40 minutes, stirring every 10 minutes. **
Notes
- Can also use a basting brush to brush oil and spice mixture over.
- Dish will be cooked through at 30 minutes if you are in a rush, but is better baked an extra 10 minutes.