Cauliflower & Fall Squash Recipe
Make Cauliflower & Fall Squash Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Seasoning
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Vegetables
Wash and chop the cauliflower into florets. Peel and dice the butternut squash into 1-inch cubes. Peel and slice the red onion into thin wedges. Mince the garlic cloves.
- 3
Prepare Sage
Rinse the fresh sage leaves and pat them dry. Chop them roughly.
Cooking
- 4
Toss the Vegetables
In a large mixing bowl, combine the cauliflower florets, butternut squash cubes, red onion wedges, and minced garlic. Drizzle with olive oil and sprinkle with salt, black pepper, and ground nutmeg. Toss everything together until well coated.
- 5
Add the Sage
Add the chopped sage leaves to the vegetable mixture and toss again to distribute evenly.
- 6
Roast the Vegetables
Spread the vegetable mixture onto a large baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time.
Serving
- 7
Serve
Once done, remove the baking sheet from the oven. Allow to cool slightly before serving. This dish can be enjoyed warm or at room temperature.