Roasted Delicata Squash & Cauliflower. This vibrant sheet pan side dish pairs the sweet, nutty flavour of delicata squash with the earthy notes of roasted cauliflower.
Tossed in a tangy dressing and finished with crunchy pepitas, it’s the perfect companion to our Maple Butter & Rosemary Roasted Chicken or any main course.
Jump to:
Ingredients
- Delicata squash
- Cauliflower
- Olive oil
- Salt and pepper
Dressing
- Extra-virgin olive oil
- Apple cider vinegar
- Garlic
- Dijon mustard
- Maple syrup
- Salt
- Black pepper
- Cayenne pepper
For Topping
- Pepitas seeds
See recipe card for quantities.
Instructions
Preheat Oven
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
Prepare Vegetables
Place the delicata squash slices and cauliflower florets on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, toss to coat evenly. Spread the vegetables in a single layer on the baking sheet.
Roast the Vegetables
Roast in the preheated oven for 30-40 minutes, stirring halfway through, until the squash is tender and the cauliflower is golden and slightly crispy
Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, Dijon mustard, maple syrup, salt, black pepper, and cayenne. Set aside.
Serve
Transfer the roasted vegetables to a serving dish and drizzle the dressing over the vegetables and toss to coat evenly.
Sprinkle with pepitas for a crunchy finish. Serve warm alongside our Maple Butter & Rosemary Roasted Chicken or with your favourite main dish.
Watch how this recipe was made here.
Equipment Used
Cooked in in the Hestan Duel fuel oven using my Hestan Culinary OvenBond Tri-ply Sheet Pans. Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Roasted Delicata Squash & Cauliflower recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
Roasted Delicata Squash & Cauliflower
Ingredients
- 1 delicata squash halved, seeded, and sliced into ½-inch half-moons (Skin on, it’s edible)
- 1 cauliflower cut into florets (we used a combination of purple & green cauliflower)
- Olive oil
- Salt and pepper
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- ¼ teaspoon minced garlic
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
For Topping
- Pepitas seeds
Instructions
- Preheat Oven: Preheat your oven to 400°F Line a large baking sheet with parchment paper.
- Prepare Vegetables: Place the delicata squash slices and cauliflower florets on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, toss to coat evenly. Spread the vegetables in a single layer on the baking sheet.
- Roast the Vegetables: Roast in the preheated oven for 30-40 minutes, stirring halfway through, until the squash is tender and the cauliflower is golden and slightly crispy
- Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, Dijon mustard, maple syrup, salt, black pepper, and cayenne. Set aside.
- Serve: Transfer the roasted vegetables to a serving dish and drizzle the dressing over the vegetables and toss to coat evenly.
- Sprinkle with pepitas for a crunchy finish. Serve warm alongside our Maple Butter & Rosemary Roasted Chicken or with your favourite main dish.
- Rate this Recipe: If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
Leave a Reply