Roasted Butternut Squash, Cauliflower, and Sweet Potato


By Dane Feldman

Photo by Dane Feldman.

As much as I enjoy roasted butternut squash, I am hoping this is my last recipe containing it until the fall. These vegetables are far more festive together in the weeks leading up to Thanksgiving, but it functions as a hearty side dish through March.

What you’ll need:
1 sweet potato
1 head cauliflower
1/2 butternut squash
2 sprigs rosemary
1 tsp garlic powder
1 tsp Hungarian sharp paprika
1/2 tsp black pepper
1/2 tsp onion powder
Olive oil

Preheat to 375.

Dice the squash and sweet potato. Chop the cauliflower then line a cookie sheet with the vegetables. Liberally drizzle olive oil over the vegetables and add the seasonings.

Roast for 45 minutes or until the vegetables are lightly browned.