Roasted Cauliflower And Butternut Squash Recipes

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CAULIFLOWER, SQUASH, COCONUT & LENTIL CURRY



Cauliflower, squash, coconut & lentil curry image

Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty vegan curry at a later date

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 1h30m

Number Of Ingredients 12

1 tbsp oil
1 onion , chopped
1 tbsp garam masala
1 tbsp turmeric
200g red lentils
400ml can coconut milk
small bunch coriander , chopped
cooked wholegrain basmati rice , to serve
coconut yogurt (dairy free) , to serve
1 cauliflower , split into florets, the stalk cut into cubes
½ large butternut squash , cut into cubes
1 tbsp oil

Steps:

  • For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
  • Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.
  • Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.

Nutrition Facts : Calories 482 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium

ROASTED CAULIFLOWER AND BUTTERNUT SQUASH



Roasted Cauliflower and Butternut Squash image

Celebrate fall flavors with a simple, delicious dish featuring cauliflower and butternut squash.

Provided by Mary Carter

Categories     Fall

Time 40m

Yield 4-6 servings

Number Of Ingredients 7

2 medium butternut squash, peeled
1 head cauliflower
1 red onion, peeled
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon fresh thyme leaves
½ teaspoon red pepper flakes

Steps:

  • Heat oven to 425 degrees.. Cut squash, cauliflower and onion into 1-inch chunks. Toss with all other ingredients until well combined.. Spread evenly on large cookie sheet with sides. Roast for about 30 minutes, until caramelized.

Nutrition Facts :

ROAST CAULIFLOWER & SQUASH



Roast cauliflower & squash image

Make this roasted veg as a side, or a time-saving base for other recipes. You can freeze it to use at a later date and ensure the family eats well midweek

Provided by Lulu Grimes

Categories     Side dish, Vegetable

Time 40m

Yield Makes 3 batches

Number Of Ingredients 3

2 large cauliflower , split into florets, the stalk cut into cubes
1 large butternut squash , cut into cubes
2 tbsp oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. You can serve straight away as a side dish, or leave it to cool then divide into three batches and freeze each in an airtight container for up to a month. Defrost fully before using in other recipes, listed below.
  • A single batch (or a third) of this recipe can be used to make one of the following dishes... Cauliflower, squash, coconut & lentil curry Cauliflower, squash & orzo gratin Cauliflower & squash fritters with mint & feta dip

Nutrition Facts : Calories 93 calories, Fat 3 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein

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