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Simple Roasted Butternut Squash And Cauliflower

There’s just something about roasted butternut squash and cauliflower that makes my taste buds happy. Maybe it’s the savoury-sweet flavour combination, or maybe it’s the simplicity of the dish. Either way, this easy roasted veggies recipe is a favourite in our house! Plus, it’s a great way to sneak some veggies into your diet. Give it a try for yourself, and see what you think!

roasted butternut squash and cauliflower

Roasted Vegetable Ideas

Roasting vegetables is a simple and delicious way to enjoy the harvest. Butternut squash, roasted with a little olive oil and sea salt, has a sweet and nutty flavour that is irresistible. Roasted cauliflower, on the other hand, takes on a richer flavour when drizzled with balsamic vinegar (if done separately). And even roasted peas are a tasty treat.

You can even add beetroot to this recipe. Just peel, cut into cubes and add extra oil and seasoning.

The key to roasted vegetables is to make sure they are cooked through but still have a bit of crunch. overcooking will result in bland, mushy vegetables. So keep an eye on them as they roast and enjoy the abundance of roasted vegetables all season long!

Add these lovely vegetables to my Vegetarian Tartiflette recipe, a twist on the french classic.

Can you leave the butternut squash skin on for roasting?

Roasted butternut squash is a delicious and healthy winter dish. Butternut squash is rich in vitamins and minerals, and its natural sweetness makes it a perfect addition to roasted vegetables. roasted butternut squash is also a good source of fibre, which can help to regulate digestion.

The skin of the squash is edible and contains antioxidants that can help to protect the body from damage. When roasted with the skin, it will become golden brown and slightly crispy, and the flesh will be soft and roasted perfection! Enjoy roasted butternut squash as a side dish or alongside roasted chicken or pork for a complete meal.

What to serve with roasted vegetables

There are many different ways to enjoy roasted vegetables. They can be enjoyed as a side dish or main course and can be served with a variety of different foods. You can even leave them to cool and add in a salad. Some good options for pairing with roasted veggies include:

-Rice

-Pasta

-Toast

-Potatoes

-Eggs

-Cheese

-Sauces or dips

-Fish

-Chicken

Sweet Potato Fries

Ingredients

You will need:

  • 1 Cauliflower Broken into small florets
  • ½ Butternut Squash Peeled and chopped into cubes
  • 150 g Peas Optional
  • 2 tbsp Olive Oil
  • 1 tsp Sweet Paprika
  • Salt and Pepper
roasted vegetables, how to
Roasted vegetables. Butternut squash, cauliflower and peas.

How to roast cauliflower and butternut squash vegetables

  • Preheat the oven to 200°c/180°c fan/Gas 6
  • Put the cauliflower, butternut squash and peas in a large oven-proof dish. Add the olive oil and mix well with your hands. Sprinkle with the paprika and salt and pepper and mix well again. Cover the tray will foil and bake for 30 minutes.
  • Remove the foil and bake for a further 20 minutes. Serve hot or cold.
roasted butternut squash and cauliflower

Easy Roasted Butternut Squash And Cauliflower

Rachel
All the best roasting veg in one recipe.
No ratings yet – be the first to rate this recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine British, Mediterranean
Servings 4
Calories 172 kcal

Equipment

Ingredients
  

  • 1 Cauliflower (Broken into small florets)
  • ½ Butternut Squash (Peeled and chopped into cubes)
  • 150 g Peas (Optional)
  • 2 tbsp Olive Oil
  • 1 tsp Sweet Paprika
  • Salt and Pepper

Instructions
 

  • Preheat the oven to 200°c/180°c fan/Gas 6
  • Put the cauliflower, butternut squash and peas in a large oven-proof dish. Add the olive oil and mix well with your hands. Sprinkle with the paprika and salt and pepper and mix well again. Cover the tray will foil and bake for 30 minutes.
  • Remove the foil and bake for a further 20 minutes. Serve hot or cold.
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Nutrition

Calories: 172kcalCarbohydrates: 24gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 49mgPotassium: 863mgFiber: 7gSugar: 7gVitamin A: 10499IUVitamin C: 104mgCalcium: 87mgIron: 2mg
Keyword roasted butternut squash recipe, roasted cauliflower recipe
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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