Roasted Cauliflower and Butternut Squash

by Toni Fiori,

  • 1 head cauliflower, broken or cut into florets
  • 1 butternut squash, peeled, innards removed, cut into 2″ pieces
  • 6-10 whole garlic cloves, with peel on (remove any loose papery skin)
  • 1-2 shallots, quartered
  • 1/4 c. extra virgin olive oil
  • Salt and Pepper
  • 1/4 to 1/2 c. toasted pine nuts
  • 3-4 sprigs of fresh rosemary
  • ¼ c. “Parmesan” style vegan cheese (optional)
  1. Preheat the oven to 425 degrees.
  2. Arrange all vegetables in roasting pan and drizzle with some olive oil, salt, and pepper. Toss to combine. They don’t need to be in a single layer. If they are piled al ittle, they will retain some moisture.
  3. Tuck rosemary sprigs around.
  4. Roast for 20 25 minutes.
  5. Toss the vegetables a little and roast for an additional 10-15 minutes or until the squash is fork tender. If the vegetables seem dry, drizzle with additional oil. When the vegetables are cooked, you’ll have a nice layer of caramelization on the bottom of the dish.
  6. Add cheese if you are using it and remove the pan from the oven and cover lightly with foil. Allow the cauliflower and squash to rest and “sweat” out their juices for five minutes or so, then season everything to taste, and serve.

“This is wonderful as a side dish, filling, or main course with any grain recipe. The garlic is a real treat, so sweet, and each clove just pops out of the skin. Be sure to eat the squash with some of these delicious garlic treasures. The rosemary should be soft and fragrant. Any leaves remaining on the twig will easily slide off and can be mixed with the juices.”

Optional additions include dried cranberries, black olives, or walnuts.

Posted in on April 11, 2009
Recipe entered by: Lena

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