Roast these winter vegetables together for ease.
Store them separately in the fridge.
Enjoy them in your meals all week.
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The butternut squash tasted great with organic chicken and apple sausage. These pea tendrils I picked up at the farmers' market were very versatile - we've had them in salads and sandwiches, with fish tacos and cod cakes. The butternut squash was handy to have on hand and a nice side dish all week.
Here is roasted cauliflower reheated with some goat cheese as a side dish to roasted pork and carrots. Feta cheese would be a good alternative.
For another side dish, I added walnuts to the roasted garlic with goat cheese.
To roast butternut squash and cauliflower, I placed them in a baking sheet with a touch of olive oil, another healthy high heat oil would be fine, and some seasoning. This time I used just a little salt and pepper and also added some garlic cloves so I'd have them ready to use during the week as well. I roasted everything at 400 degrees in a pre-heated oven. Once the cauliflower started to look golden brown, everything else was done, maybe 15 to 20 minutes. I like the squash soft but not mushy.
Then I stored the roasted vegetables in separate containers until ready to use. I froze the roasted garlic in a small herb jar for later use.
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