Monday, October 21, 2013

Spiced Butternut Squash and Cauliflower

This vegetable side dish is a treat in the autumn and winter when squash is abundant and fresh. Serve it with a beef tenderloin roast for an elegant dinner party. It is full of beta-carotene and also contains vitamin C and fiber. Sweet potatoes or carrots can replace the butternut squash.

1 butternut squash, diced
1 head of cauliflower cut into florets (4 cups)
1 fennel bulb, sliced
2 tbsp olive oil
3 tbsp spice blend (recipe beside) or paprika
Salt to taste

Spice Blend:
1 tbsp paprika
1 tsp tumeric
1/8 tsp cayenne
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp black pepper
Mix all ingredients in a small bowl. Store in an airtight jar for up to 6 months.

1. Toss vegetables with oil and spices in a large mixing bowl. 
2. Place in a single layer on a baking sheet. 
3. Bake at 375 degrees for 30-40 minutes. 

Eyefoods ingredients: Butternut squash, olive oil

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