November, when did you get here? Cold, windy, rainy, shorter days...thanks a bunch, November. East Coasters - you have my sympathy. I hope you've all dug yourselves out and the sun is beginning to melt your cold, white blanket.
This mildly sweet and somewhat savory dish is an easy side that comes together easily and compliments just about any main course; we had it with a chicken/cabbage/beer concoction, and it was perfect. I baked the chicken/cabbage/beer concoction (which will be posted just as soon as I come up a decent name) at 400 degrees, so this roasted squash and cauliflower went into my oven at a lower temperature than what I recommend in the recipe, but it didn't affect the final outcome at all.
Roasted Squash and Cauliflower
serves 6
- 1 small head cauliflower (about 1 1/2 - 2 lbs), broken into florets
- 1 small butternut squash (about 2 - 2 1/2 lbs) , peeled, seeded, and diced into 1 chunks
- 1 medium red onion, cut into 8 wedges
- 5-6 whole cloves garlic, peeled
- 1 Tbs olive oil
- 2 Tbs butter, cut into small chunks
- 1 tsp sea salt
- few grinds of freshly ground black pepper
- several sprigs fresh thyme (about 10 - 12)
Preheat oven to 425.
Combine cauliflower, squash, onion, garlic, olive oil, salt and pepper in a 13x9 baking pan. Arrange butter pieces over the top. Tuck the thyme into the vegetables.
Bake 30-40 minutes, or until vegetables are tender and lightly browned, stirring once about half way through the baking time.
