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overhead close-up image of a tray full of roasted butternut squash and cauliflower with bacont, topped with sour cream

Roasted Cauliflower and Butternut Squash With Bacon


  • Author: Sara Nelson
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free

Description

This Roasted Cauliflower and Butternut Squash with Bacon is a comforting low-carb butternut squash recipe that is nut-free, coconut-free, gluten-free, grain-free, and perfect for a filling and nutritious weeknight dinner. If you’re looking for a dairy-free option, you can easily do that here by simply omitting one ingredient!


Ingredients

  • 350g cauliflower florets
  • 250g peeled and de-seeded butternut squash, cut into 1-inch cubes
  • 45g red onion, cut into slices
  • 6 slices bacon (~150g), cut into 1-inch pieces
  • 80g spinach

Dressing:

Optional Addition:

  • 2 tbsp (30g) sour cream (omit for dairy-free and paleo)

Instructions

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. To a small mixing bowl, add dressing ingredients (only add ¾ tsp salt at this time) and mix with a spoon to combine.
  3. To a baking sheet, add butternut squash, cauliflower, and onion in an even layer. Pour the prepared dressing atop the vegetables on the baking sheet and, using a spoon or your hands, coat vegetables in dressing.
  4. Transfer baking sheet to oven and bake for 20 minutes. After 20 minutes, add bacon pieces to baking sheet and, using a tongs, incorporate into vegetables and dressing. Return baking sheet to oven and bake for additional 25 minutes. After that, add spinach to baking sheet and, using a spoon, gently stir to mix through other ingredients.  Return baking sheet to oven to bake until bacon and vegetables are cooked through to your liking, about an additional 5 minutes.
  5. Remove baking sheet from oven and allow to slightly cool before carefully taste-testing. Based on your preferences, add additional ¼ tsp salt, if desired. Serve with sour cream.

Recipe Notes:

How To Safely Cut Butternut Squash: Follow these instructions on how properly and safely cut butternut squash. Alternatively, you can use pre-cut butternut squash, which is sometimes sold at grocery stores in the produce section. Frozen butternut squash should also work here.

Butternut Squash Substitution: Substituting the butternut squash for pie pumpkin 1:1 will reduce the carb content from 7.2g to 5.7g per serving. You can find pie pumpkins at most grocery stores during the fall months. If you are concerned about the carb content, you can also choose to decrease the amount of butternut squash you include and offset it by adding more cauliflower.

Red Onion Substitution: Yellow onions, white onions, shallots, or scallions can be substituted here at a 1:1 ratio. If you use scallions, just note they will cook much quicker than the red onions, so keep an eye on them to avoid burning, or wait to add them to the pan until towards the end of the bake time.

Bacon Substitution: Turkey bacon or pancetta can be used in place of pork bacon here. Both options tend to be thinner than pork bacon, so consider adding a few extra pieces.

Spinach Substitution: If you don’t have fresh spinach on hand, you can use thawed and drained frozen spinach at a 1:1 ratio. Arugula or baby kale could also be subbed in for spinach.

Avocado Oil Substitution: You can substitute olive oil for avocado oil 1:1.

Dijon Mustard Substitution: Spicy brown mustard, yellow mustard, or stone ground mustard can all be substituted without altering the net carb count.

Where Can I Buy Monk Fruit Sweetener: I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Golden Monk Fruit Sweetener Substitution: Classic Monk Fruit Sweetener, Swerve, or erythritol can be used here at a 1:1 substitution ratio. Note that if you make any substitutions to the Golden Monk Fruit Sweetener, the flavor of the dressing may be slightly different than the original recipe intended.

Sour Cream Substitution: You can omit the sour cream if you don’t have any on-hand, or if you want the recipe to be dairy-free and/or paleo. If dairy isn’t an issue, but you don’t want to use sour cream, you can substitute full-fat Greek yogurt for the sour cream, but note that this will change the carb content slightly.

Net Carbs: Per serving, this recipe contains 7.2 grams of net carbs. The recipe, as written, yields 6 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols. To reduce the net carb content per serving, use pie pumpkin. Or, alternatively, you can lessen the butternut squash used and add more cauliflower.

Refrigerator Storage: Store in an airtight container in the refrigerator for up to 3 days. If you are meal prepping this dish, I would suggest waiting to add the sour cream until you’re ready to eat.

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