Roasted Butternut Squash, Cauliflower and Red Onion

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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.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 259kcal

Author: Sarah Thomas-Drawbaugh

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

How to Store
Store leftovers in an airtight container for three to four days. Reheat in the microwave until warmed through.

Nutrition