Roasted cauliflower, potato, and butternut squash

I thought I would share my favorite roasted veggie recipe. It is so delicious and so easy to make.

Roasted cauliflower, potato, and butternut squash

Serves about 6
1 head of cauliflower
4 red potatoes
1 medium butternut squash
2 cloves of garlic (or more if you love garlic)
4 Tbsp olive oil

Chop potatoes into 1 inch cubes and place in a large mixing bowl. Peel and chop the butternut squash into similarly sized cubes (discard seeds and gooey bits). Remove cauliflower stems and add florets to the bowl. Dice the garlic and also add it to the bowl. Add the olive oil and stir until the veggies are well coated.

Preheat oven to 400 degrees. Spread the veggies in a single layer onto aluminum foil lined cookie sheets that have been sprayed with Pam. Bake for about 40 minutes until the butternut squash and potatoes are soft and the cauliflower has started to turn brown and a bit crispy. Stir about half way though to prevent the veggies sticking to the pan.

You can serve this as a side dish or the main meal. The leftovers reheat well and I love to have the leftovers the next morning for breakfast with scrambled eggs. Yum!!

I would love to hear what you think!