The first time I made this dish I ate the whole pan all by myself.
It's that good.
Creamy butternut squash, nutty cauliflower and sweet onion are spiced with cinnamon, ancho chile, smoked paprika and cumin and roasted, and then dressed in a citrus-tahini sauce just before serving.
The combination may sound exotic, but the flavors meld together so well.
It's seasonal, gluten-free, nut-free, soy-free and vegan, making it a welcome addition to any holiday spread for a gathering of diners with differing eating styles.
But as noted above, this omnivore was happy to eat the whole pan.
Roasted Butternut Squash and Cauliflower With Citrus-Tahini Dressing
1 small butternut squash, peeled and diced
1/2 head cauliflower, separated into 1-inch florets
1 red onion, thickly sliced
2 cloves garlic, smashed, peeled and finely chopped
1/2 to 1 teaspoon crushed cumin seed
1/4 to 1/2 teaspoon ancho chile powder
Generous pinch ground cinnamon
Generous pinch smoked paprika
Salt and ground black pepper, to taste
Olive oil
Juice of 1/2 orange
Juice of 1 lime
2 tablespoons tahini
2 tablespoons water
1 handful fresh cilantro leaves or flat-leaf parsley, chopped
Heat oven to 425 degrees.
In a large bowl, combine the squash, cauliflower, onion, garlic, spices, salt and pepper and toss to combine. Drizzle generously with olive oil. Spread mixture on a rimmed baking sheet. Roast 25 minutes or until vegetables are tender and golden brown.
In a small bowl, whisk together the orange and lime juices, the tahini and water. Season with salt and pepper. Pour dressing over vegetables and toss gently to coat. Transfer mixture to a serving platter. Sprinkle with cilantro or parsley. Serve warm or at room temperature.
Makes 4 to 6 servings.
Food on 11/16/2016