Roasted Cubed Butternut Squash With Cauliflower And Bacon

Roasted Cauliflower Butternut Squash Bacon

5 from 8 votes

Roasted Cubed Butternut Squash With Cauliflower And Bacon

Cubed butternut squash, cauliflower, and red onion roasted on one sheet pan in a garlicky Dijon dressing, with bacon added partway through so it crisps in the oven and fresh spinach wilted in at the end. Serve it as a side dish or an easy dinner, with sour cream on top if you like.

Prep Time30

Cook Time50

Total Time1 20

Course: Main Dish

Cuisine: American

Keyword: butternut squash and cauliflower, butternut squash and spinach, roasted cubed butternut squash

Servings:

Calories: 352kcal

Author: Sara Nelson

Equipment

Ingredients

Dressing:

¼ cup avocado oil plus 2 Tablespoons, 90 mL total
3 garlic cloves minced
1 Tablespoon Dijon mustard (15 g)
1 Tablespoon golden monk fruit sweetener or brown sugar (12 g)
1 teaspoon paprika
¾ to 1 teaspoon salt based on taste preferences
¾ teaspoon cumin
½ teaspoon black pepper

Squash, Cauliflower, Onion, Bacon, And Spinach:

1 ¾ cups cubed butternut squash ~350g
Florets yielded from 1 medium-sized cauliflower ~350g
¾ cup sliced red onion ~67g
6 thinly-sliced bacon slices ~150g, cut into 1-inch pieces
2 ¾ cups spinach (80 g)

Optional Garnish:

2 Tablespoons sour cream (30 g; omit for dairy-free)

Instructions

Preheat the oven to 400°F.
To a small mixing bowl, add dressing ingredients (add only ¾ tsp salt at this time) and mix with a spoon to combine.
To a large rimmed baking sheet, arrange butternut squash, cauliflower, and onion in a single layer. Pour the prepared dressing atop the vegetables on the baking sheet and, using a spoon or your hands, coat vegetables in dressing. Transfer baking sheet to oven and bake for 20 minutes.
After baking for 20 minutes, remove baking sheet from oven, add bacon pieces and, using tongs, incorporate pieces into the vegetables and dressing. Return baking sheet to oven and bake for an additional 25 minutes, until the squash and cauliflower are fork-tender and browned at the edges. After 25 minutes, check bacon, especially if you're using thicker slices. If it still looks like bacon needs to cook a little longer, continue baking until desired crispiness is reached.
Remove baking sheet from oven, add in spinach and, using a spoon, gently stir to mix through other ingredients. Return baking sheet to oven to bake until spinach has wilted, about 5 minutes.
Remove baking sheet from oven and allow to cool slightly before carefully taste-testing. Based on your preferences, add additional ¼ tsp salt. Serve with sour cream.

Notes

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.

Nutrition