serves 6
- 1 small head cauliflower (about 1 1/2 - 2 lbs), broken into florets
- 1 small butternut squash (about 2 - 2 1/2 lbs) , peeled, seeded, and diced into 1 chunks
- 1 medium red onion, cut into 8 wedges
- 5-6 whole cloves garlic, peeled
- 1 Tbs olive oil
- 2 Tbs butter, cut into small chunks
- 1 tsp sea salt
- few grinds of freshly ground black pepper
- several sprigs fresh thyme (about 10 - 12)
Preheat oven to 425.
Combine cauliflower, squash, onion, garlic, olive oil, salt and pepper in a 13x9 baking pan. Arrange butter pieces over the top. Tuck the thyme into the vegetables.
Bake 30-40 minutes, or until vegetables are tender and lightly browned, stirring once about half way through the baking time.
