Roasted Butternut Squash, Cauliflower and Red Onion
This Roasted Butternut Squash, Cauliflower and Red Onion recipe is the perfect side dish recipe for fall. Made from a few simple ingredients, your entire family will LOVE this dish.
Looking for more fall side dishes? Try my Brussels Sprouts with Bacon, Pecans, Cranberries and Goat Cheese, Roasted Butternut Squash and Brussels Sprouts, or this Cacio e Pepe Roasted Spaghetti Squash.
Why You’ll Love This Recipe
- It’s made from a few simple fresh ingredients.
- This recipe comes together in under 40 minutes and goes with a variety of meals like my Creamy Chicken and Vegetables, or my Salmon Tacos with Cabbage Apple Slaw.
- This recipe is the perfect side dish for the holidays. It’s easy yet elevated.
- Add your favorite protein like grilled chicken, chicken apple sausage or air fryer salmon to make this a complete meal.
Recipe Ingredients
- Butternut Squash – You’ll need 2.5 cups of cubed butternut squash for this recipe. 1-inch cubes work best.
- Cauliflower – You’ll need 2.5 cups of cauliflower florets for this recipe. You’ll want them to be the same size as the squash.
- Red Onion – You’ll need on large red onion for this recipe. Peel and slice into moon cuts. Then slice the moon cut in half again.
- Avocado Oil – Drizzle the vegetables with avocado oil before roasting.
- Seasoning – Season with kosher salt and cracked black pepper to taste.
- Thyme – You’ll need about 2-3 teaspoons of fresh thyme. Remove the stems.
- Pine Nuts – Toast the pine nuts in a separate nonstick skillet.
- Cranberries – I use craisins, but dried cranberries will work fine.
- Goat Cheese – You’ll need to crumble 2-3 ounces of goat cheese for this recipe.
Variations
- Swap the cranberries. Instead of cranberries you can use raisins or pomegranate arils instead.
- Swap the nuts. Swap pine nuts for toasted walnut, almonds or pecans.
- Keep it vegetarian. Try adding chickpeas to this recipe for added protein.
- Add your favorite protein for a compete meal. Chicken sausage, grilled chicken or salmon would all taste great.
- Swap the vegetables. Try broccoli, brussels sprouts, sweet potatoes or regular potatoes to switch things up.
Expert Tips
- Cube the butternut squash into 1-inch cubes for even quick cooking.
- Broil for 1-2 minutes for extra crispy veggies.
How to Make This Recipe
Step 1: Add the cubed squash, cauliflower florets and red onion to a baking tray. Drizzle with avocado oil, kosher salt, cracked black pepper and fresh thyme leaves. Roast for 25-30 minutes turning halfway through. Broil for 1-2 minutes for extra crispy veggies.
Step 2: Add the pine nuts to a nonstick pan over medium heat. Toss until golden-brown then remove from the heat. Be careful as they can brown quickly.
Step 3: Add the toasted pinenuts and dried cranberries to the baking tray
Step 4: Toss everything together. Add to a serving bowl and finish with crumbled goat cheese. Serve warm and enjoy.
Frequently Asked Questions
Thyme, rosemary, cumin, or sage would all work well.
I like roasting vegetables at 400 degrees Fahrenheit. In my opinion, lower temps do not get the same crispy brown sear on the veggies. And if you go too high you run the risk of burning the outside before they get tender in the middle.
You could try broccoli or brussels sprouts but I recommend using the cauliflower.
You can try roasted sweet potatoes instead.
Other Side Dish Recipes to Consider Trying
- Brussels Sprouts with Bacon, Pecans, Cranberries and Goat Cheese
- Lebanese Rice with Orzo
- Maple Butter Roasted Acorn Squash
- Greek Lemon Potatoes
Roasted Butternut Squash, Cauliflower and Red Onion
Equipment
- 1 baking tray
- 1 nonstick skillet
Ingredients
- 2.5 cups butternut squash, 1-inch cubes
- 2.5 cups cauliflower florets
- 1 large red onion, sliced into half moons and halved
- 2 tablespoons avocado oil, for roasting the vegetables
- kosher salt, to season
- cracked black pepper, to season
- 2-3 teaspoons fresh thyme, remove stems
- ½ cup dried cranberries, I use craisins for lower sugar
- ⅓ cup pine nuts, toasted
- 2-3 ounces goat cheese, crumbled
Instructions
How to Make Roasted Butternut Squash, Cauliflower and Red Onion
- Preheat the oven to 400 degrees. Spray a baking tray with avocado oil spray. Set it aside.
Roast the Vegetables
- Add the cubed butternut squash, cauliflower florets and red onion to a baking tray. Drizzle with avocado oil, kosher salt and cracked black pepper. Sprinkle the fresh thyme leaves over the top and toss well. Roast for 25-30 minutes turning halfway through. Broil for 1-2 minutes for extra crispy veggies.
Toast the Pine Nuts
- Add the pine nuts to a nonstick pan over medium heat. Toss until golden-brown then remove from the heat. Be careful as they can brown quickly.
Assemble the Dish
- Add the toasted pine nuts and dried cranberries to the baking tray. Toss everything together. Add to a serving bowl and finish with crumbled goat cheese. Serve warm and enjoy.
Notes
Store leftovers in an airtight container for three to four days. Reheat in the microwave until warmed through.
