This recipe uses butternut squash and cauliflower, with some kick added by tart cranberries and blue cheese. It serves four as a side dish or two, if using as an entree.
5 cups butternut squash, cubed (1¼ pounds)
5 cups fresh cauliflower florets, (also 1¼ pounds)
6 tablespoons olive oil, divided
¼ teaspoon salt, divided
¼ teaspoon pepper divided
1 cup fresh cranberries
4 large eggs
2 tablespoons shallot, minced
1 clove garlic, grated
¼ cup white wine vinegar
1 teaspoon Dijon mustard
8 cups mixed greens
½ cup pecans, toasted and chopped
¼ cup blue cheese, crumbled
1. Preheat the oven to 425 degrees Fahrenheit and coat a large baking sheet with nonstick spray.
2. Place the squash and cauliflower in a bowl and pour over it a tablespoon of the olive oil and half of the salt and pepper. Toss and arrange in a single layer on the baking sheet.
3. Roast, until tender but not mushy, stirring once at six minutes and again at 12 minutes. Roast for 18 to 22 minutes, total.
4. Add the cranberries to the pan and continue to roast until the cranberries burst, about five more minutes.
5. While the oven is busy, place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat then remove from the heat, cover, and let stand for five to six minutes. Drain and cover with ice water. Let the eggs cool before peeling and cutting in half.
6. Place the shallot and garlic in a bowl and add the vinegar and Dijon mustard. Whisk together and add the remaining olive oil and the rest of the salt and pepper. Drizzle half of this dressing over the roasted vegetables and stir to make sure they are all coated.
7. Place the mixed greens in a bowl, add the rest of the dressing, and toss well. Place the roasted vegetables on top and toss. Top with eggs, pecans, and blue cheese.