Roasted Cauliflower and Onion Squash with Garlic

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A quick and simple side dish of roasted and slightly caramelised cauliflower with onion squash and a hint of garlic. An utterly moreish side dish, which takes only around 30 minutes to cook, and 5 minutes to prepare. Roasting vegetables helps to both concentrate and sweeten the flavours, as well as creating a crispy exterior which complements the soft centre of the vegetables beautifully.

What can I use instead of Onion Squash?

You don’t commonly see onion squash in the supermarket, so feel free to swap in butternut squash or sweet potatoes. in its stead.

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How to make Roasted Cauliflower and Onion Squash

Collect all your ingredients together:

• onion squash, peeled, seeds removed and chopped. Or use butternut squash or sweet potato.
• cauliflower florets
• onion, peeled and chopped
• cloves of garlic, bashed – no need to peel
• olive oil
• sea salt and freshly ground black pepper

How to do it!

1. Prepare the vegetables:
   • cauliflower – cut into florets.
   • onion squash – peel, remove the seeds, chop.
   • onion – peel and chop.
   • garlic- bash, no need to peel.
2. Transfer the cauliflower, squash, onion and garlic to a baking tray and drizzle over the olive oil.
3. Season with salt and pepper and then use your hands to toss everything thoroughly. Make sure all the vegetables have a light coating of oil. Spread out in an even layer on the baking tray – do not over-crowd the tray.
4. Cook in the centre of a pre-heated oven for 25 – 30 mins or until soft and lightly caramelised.
5. Remove the garlic and serve immediately.

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