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.
Author:Heather L McCurdy
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 (appr. 1 cp. servings) 1x
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
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. **
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.