recipes
Sheet Pan Butternut Squash and Cauliflower

Sheet Pan Butternut Squash and Cauliflower

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With the turn of fall right around the corner, we love to look at adding that rich taste of butternut squash to our meals. Butternut Squash Polenta, Risotto with Butternut Squash, even Butternut Squash Soup. They all make their way into our meal planning calendar and this sheet pan version of roasted butternut squash and cauliflower is another great addition to the list.

Butternut squash, or winter squash, is harvested in the fall but it keeps well for several months. It is a good source of fiber, potassium, and several other key nutrients. The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair, among others. Adding butternut squash to your meals is an excellent way of decreasing hunger and boosting your fiber intake. Butternut squash is low in calories and packed with fiber — making it a great choice for any healthy weight loss plan, except for keto plans. You can even buy it already diced up in the freezer section!

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients. Cauliflower is likely the greatest low-carb vegetable ever. It’s extremely versatile, and with only 4% carbs it can even fit ketogenic cooking. What makes cauliflower so popular is that it has a similar texture to potatoes, but without all the carbs.

Let’s toss in some red onion, and even chickpeas to round out the flavors and you have a super tasty dish to serve along something simple like chicken or fish.

Sheet Pan Butternut Squash and Cauliflower

You will need:

1 med head cauliflower
1 med butternut squash
1 lg red onion
1 ½ c cooked chickpeas*
¼ c olive oil
1 ½ tsp harissa spice blend
1 tsp sumac
¾ tsp salt
1 lg lemon

Directions

Preheat oven to 375°. Line a large baking sheet with aluminum foil.
Break the cauliflower into large florets. Using 4 or 5 angled cuts, remove the stem. Break off the larger florets. Then cut the top pieces into larger groupings about the same size as the larger florets.

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 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.

Baked for 45-55 minutes, until a fork can be easily inserted in the butternut cubes. Serve hot. Leftovers can be stored for 2-3 days in the fridge.


Optional: Drizzle with pungent olive oil, lemon juice, or olive oil mixed with tahini when ready to serve.

Notes: *If using canned chickpeas, rinse and drain thoroughly.

Other sheet pan ideas we have shared:

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