Sheet Pan Cauliflower Butternut Squash Meal
Savory, tender cauliflower and butternut squash made in the oven on one pan for less mess and dinner that you don't have to stand over.
Ingredients
- 1 head cauliflower
- 1 med butternut squash
- 1 lg red onion
- 1 can cooked chickpeas
- ¼ c olive oil
- 1 ½ tsp harissa spice blend
- ¾ tsp salt
- 1 lg lemon
Instructions
- Preheat oven to 375° F. Line a large baking sheet with aluminum foil.
- Break cauliflower into large florets. Using 4 or 5 angled cuts, remove the stem. Break off the larger florets. Then cut the top pieces into larger groupings about the same size as the larger florets.
- Cut the ends off the butternut. Using a peeler, remove all the skin. Cut the squash into rounds, then into 1 – 1 ½” cubes. You can remove the seeds using a large spoon, before cutting the rounded portion into cubes.
- Slice onion in half, peel and remove top end. Remove just the roots of the base, so that there is still the white portion holding most of the layers together. Slice into ½”/12mm slices lengthwise.
- In a large bowl, toss florets, butternut, onions, and chickpeas with olive oil and spices until thoroughly coated.