Roasted Butternut Squash & Cauliflower Quinoa Bake With Crispy Bacon

Welcome to our delicious recipe featuring roasted cauliflower and butternut squash! This flavorful low-carb dish is perfect for those looking for a satisfying and healthy meal. Let’s dive right in and discover how to create this mouthwatering culinary masterpiece.

Roasted Cauliflower and Butternut Squash

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 medium butternut squash, peeled, seeded, and diced
• 4 slices of bacon, cooked and crumbled
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the cauliflower florets, diced butternut squash, olive oil, dried thyme, garlic powder, salt, and pepper. Toss until well coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the cauliflower and butternut squash are tender and lightly browned.
5. Remove from the oven and sprinkle the crumbled bacon on top.
6. Serve hot and enjoy!

How to Prepare:

Preparing this delicious roasted cauliflower and butternut squash dish is a breeze! Simply gather all the necessary ingredients and follow these easy steps:

1. Start by preheating your oven to 400°F (200°C).
2. Cut the cauliflower into florets and peel, seed, and dice the butternut squash.
3. In a large mixing bowl, combine the cauliflower florets, diced butternut squash, olive oil, dried thyme, garlic powder, salt, and pepper. Make sure the vegetables are evenly coated with the oil and seasonings.
4. Spread the vegetables out on a baking sheet, ensuring they are in a single layer. This allows them to roast evenly.
5. Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the cauliflower and butternut squash are tender and starting to turn golden brown.
6. While the vegetables are roasting, cook the bacon until crispy. Once cooked, crumble it into small pieces.
7. Remove the roasted vegetables from the oven and sprinkle the crumbled bacon on top for an extra burst of flavor.
8. Serve the roasted cauliflower and butternut squash hot and savor every delicious bite!

Preparation Time:

The preparation time for this recipe is approximately 10 minutes. Roasting the vegetables takes around 25-30 minutes, so you can expect to have this scrumptious dish on your table in under an hour!

Servings:

This recipe serves 4 people.

Nutrition Facts:

While this recipe is incredibly tasty, it’s also important to know its nutritional value. Here are the approximate nutrition facts per serving:

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 380mg
• Total Carbohydrate: 24g
• Dietary Fiber: 6g
• Sugar: 4g
• Protein: 9g

Please note that these values are approximate and may vary depending on the specific ingredients and quantities used.

Tips:

Here are a few helpful tips to ensure your roasted cauliflower and butternut squash turns out perfectly:

• Make sure to cut the cauliflower into similar-sized florets to ensure even roasting.
• When peeling and dicing the butternut squash, use a sharp knife and be cautious to avoid any accidents.
• For added flavor, consider adding a sprinkle of grated Parmesan cheese or a drizzle of balsamic glaze to the roasted vegetables before serving.
• This dish pairs well with grilled chicken, baked fish, or a fresh green salad.

FAQs:

Q: Can I use frozen cauliflower and butternut squash?

A: Yes, you can use frozen cauliflower and butternut squash if fresh ingredients are not available. However, keep in mind that the texture may be slightly different.

Q: Can I make this recipe vegetarian?

A: Absolutely! Simply omit the bacon or replace it with vegetarian bacon alternatives.

Q: Can I prepare this dish in advance?

A: While it’s best to enjoy the roasted cauliflower and butternut squash right after it’s cooked, you can partially prepare the vegetables beforehand. Cut and season the cauliflower and butternut squash in advance, then simply roast them when you’re ready to serve.

Q: How should I store leftovers?

A: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.

We hope you enjoy this delightful roasted cauliflower and butternut squash recipe! It’s the perfect combination of flavors and textures that will surely impress your taste buds. Happy cooking!