Roasted Butternut Squash and Cauliflower

Beautifully fall-colored, this sheet pan, roasted butternut squash, and cauliflower is a great side dish to pair with any savory chicken or fish meal.

Course Side Dish

Keyword butternut squash, cauliflower, fall dishes, fall recipes, roasted veggies, Side Dish

Prep Time 15

Cook Time 50

Total Time 1 5

Servings -4 servings

Calories 302kcal

Author Melissa Coleman

Ingredients

1 med head of cauliflower
1 med butternut squash
1 large red onion
1 ½ cups cooked chickpeas if using canned, rinse and drain
¼ cup olive oil
1 ½ teaspoon harissa spice blend
1 teaspoon sumac
¾ teaspoon salt
1 large lemon

Instructions

Preheat oven to 375° F. Line a large baking sheet with aluminum foil.
Break the cauliflower into large florets and then chop into smaller pieces.
Cut the ends off the butternut. Using a peeler, remove all the skin. Cut the squash into rounds, then into 1 – 1 ½” cubes. You can remove the seeds using a large spoon, before cutting the rounded portion into cubes.
Slice the onion in half, peel, and remove top end. Remove just the roots of the base, so that there is still the white portion holding most of the layers together. Slice into ½” slices lengthwise.
In a large bowl, toss florets, butternut, onions, and chickpeas with olive oil and spices until thoroughly coated.
Spread in an even layer on the prepare baking sheet.
Slice lemon into 8-10 pieces. Remove most of the seeds. Tuck into several spots on pan on vegetables.
Bake for 45-55 minutes, until a fork can be easily inserted in the butternut cubes. Serve hot.

Notes

Leftovers can be stored for 2-3 days in the fridge.

Nutrition