Roasted Cauliflower and Butternut SquashBy Toni Fiore • Apr 11th, 2007 • Category: Vegetables Print
Roasted Cauliflower and Butternut Squash
Roasting is one of my favorite methods of preparing vegetables. It’s so easy and roasting brings out the very best flavor in most vegetables. This recipe boasts few ingredients and is packed with flavor and flexibility. I will serve this as a vegetable side dish or light entrée. The roasted garlic is superb and the pan ‘drippings’ are caramelized to perfection, just waiting to be mopped up with warm bread.
Try this as a filling for Chickpea Crepes using the savory alternative version.
Watch this recipe being made online .
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
1 t. Herbes de Provence (optional)
¼ c. “Parmesan” style vegan cheese (optional)
Preheat the oven to 425 degrees. Take the garlic and with the heel of a knife, gently break the skin a little but leaving the clove in the skin. Place the cauliflower, squash, garlic, pine nuts, and shallots into a roomy work bowl. Drizzle olive oil over the vegetables, reserving some to add as they roast. Season with about half a teaspoon of kosher salt, a few grindings of black pepper, and the dried herbs, if using. Toss everything well to combine. Put all the vegetables in a metal or glass roasting pan or terra cotta baking dish. I like to pile the vegetables somewhat so they aren’t completely in a single layer – this helps to retain the vegetables’ moisture content as they roast. Tuck the rosemary sprigs all around but don’t break off the leaves. Put the pan in the oven and roast for 20-25 minutes.
After about 20 minutes, the top should be browning a bit. Turn the vegetables in the pan and continue roasting for an additional 10-15 minutes or until the squash pieces are 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. 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.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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