Saturday, October 22, 2011

roasted squash and cauliflower

i LOVE roasted veggies. they are the best. i could eat them every day. as it seems that cauliflower is in season, i've been buying it every other week. i also have been buying some type of squash every week.

a few nights ago i used some leftover butternut squash and cauliflower i had in the fridge. and roasting was the way to go.

roasted butternut squash and cauliflower

peel the squash and cut into bite-size pieces (like 1-inch). chop the cauliflower the same size and toss both with some olive oil. spread out onto a large baking sheet and sprinkle with salt and pepper, and some dried sage. roast in a 450 degree F oven for about 15-20 minutes or until tender. it's also nice if they lightly brown. serve over rice or pasta. sprinkle with parmy cheeze and sea salt.

next time i think i'll add roasted chickpeas. yes.

1 comment:

  1. Yep roasted veggies are the best. One reason that I'm actually happy for the colder weather is being able to turn on the oven. Roasted veggies every night! ;)