Sun 5 Dec 2010
If you are looking for a quick and tasty side dish for chicken, pork or lamb, look no further than roasted squash and cauliflower. The preparation couldn’t be easier – just toss wedges of acorn squash and cauliflower pieces in oil, salt and pepper. Add a few hot pepper flakes if you like. Then simply roast in a 400-degree oven for 30-40 minutes.
The squash and cauliflower become tender and caramelize, which concentrates the flavour. You can, of course, do one vegetable or the other, but together they provide great taste, colour and nutrition.
1 Acorn squash
1/2 head cauliflower
2 tbsp vegetable or olive oil
Salt and pepper to taste
Hot pepper flakes (optional)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper (this step is optional, but makes clean-up easier). Cut the squash in half and remove seeds. Cut the halves in half lengthwise, leaving you with four wedges. Cut the cauliflower into florets about 1 or 2 inches in size. Toss squash and cauliflower in bowl with oil, salt, pepper and hot pepper flakes. Arrange on baking sheet and roast for 30-40 minutes, until vegetables are tender and caramelized. Serves. 4.