I was inspired to create another holiday recipe for Thanksgiving next week and I couldn’t seem to get my mind off of cauliflower and butternut squash because when squash is roasted to it’s tender perfection and cauliflower is steamed and pureed, they are quite the heavenly pair. I didn’t want to make another pureed vegetable soup so I went out of my comfort zone here to create a three-layered recipe with ever-so-sweet butternut squash, salty and tender caramelized onions and fluffy cauliflower. The result was absolutely delicious and I ate most of it with a spoon standing over my stovetop just minutes after taking it out of the oven.
This recipe is quite simple, like all my recipes, and it only uses three ingredients: butternut squash, red onion and cauliflower. You’ll need some olive oil, sea salt and pepper but other than that – this is quite a basic recipe with minimal prep and ingredients – something we all long for when we’re cooking for the holidays.
I topped this recipe off with toasted quinoa on top, however, it’s optional and you can easily use any fresh herb such as rosemary on thyme sprinkled on top for garnish instead. Enjoy.
Cauliflower and butternut squash are equally tender vegetables when roasted and pureed. Here, I'm layering them with caramelized red onions and topping it all off with toasted quinoa.
Ingredients
- 1 large butternut squash
- 2 Tablespoons extra-virgin olive oil divided
- 1 1/2 teaspoons sea salt divided
- 2 large red onions thinly sliced
- 1 large cauliflower cut into 1-inch florets
- 3/4 cup water
- 1/2 cup unsalted sunflower seeds
- 1/2 teaspoon freshly ground pepper to taste
- 2 teaspoon quinoa optional for topping
Instructions
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Preheat the oven to 400 degrees F. Lightly oil an 8 x 11 inch baking dish; set aside. Prepare one large rimmed baking sheet with parchment paper.
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Slice squash in half lengthwise and drizzle with 1 Tablespoon olive oil using your hands to coat the squash. Add more oil if needed. Sprinkle with 1/4 teaspoon sea salt and pepper and place cut-side down on the prepared rimmed baking sheet. Make sure to spread out the squash so it's not touching. Roast for 60 minutes or until tender.
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In a large skillet over medium heat, add the remaining 1 Tablespoon olive oil with the red onions and 1/2 teaspoon sea salt. Caramelize for about 30-35 minutes lowering heat as needed until the onions are very tender and dark golden brown. Set aside.
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Meanwhile, steam the cauliflower florets on the stovetop over high heat in a steamer basket until very tender, about 25 minutes. Remove from the heat, finely chop the steamed florets with a sharp knife and set aside.
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In a high-speed blender, add the steamed cauliflower, water, sunflower seeds, 3/4 tsp salt and pepper. Puree until very smooth. Season to taste.
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To toast the quinoa for a topping (optional): Add the quinoa to a large dry skillet, stirring or shaking the pan occasionally, until the quinoa is lightly dried out and toasty, about 12 minutes or until you hear the quinoa popping. Set aside.
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Remove the butternut squash from the oven and set aside to cool for 5 minutes. Scoop out the flesh with a large spoon and discard the skin.
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Transfer the squash flesh into the base of the prepared baking dish spreading it out to cover the entire surface. Layer the caramelized onions on top followed by the top layer of puréed cauliflower. Transfer to the oven and bake for another 20 minutes or until lightly golden brown around the edges. Remove from the oven and set aside to cool for 5 minutes before serving. Sprinkle the toasted quinoa on top, if desired. Scoop with a large spoon and serve warm.
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Store leftovers in a sealed glass container in the refrigerator for up to 4 days or in the freezer for up to 1 month.
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