Introduction
As the leaves begin to change and the air turns crisp, there’s nothing quite like the warmth of a hearty harvest dish to celebrate the bounty of the season. Today, I’m excited to share a recipe that embodies the essence of autumn: the Harvest Skillet Butternut Squash and Cauliflower Harvest Medley. This vibrant medley not only showcases the beautiful colors and flavors of fall produce but also offers a satisfying, nourishing meal that’s perfect for cozy evenings.
Butternut squash, with its sweet, nutty flavor, pairs beautifully with the earthy taste of cauliflower, creating a delightful combination that’s both versatile and delicious. Toss in some fragrant herbs, hearty grains, and a hint of warmth from spices, and you have a one-pan dish that’s sure to become a seasonal favorite.
Whether you’re looking for a simple weeknight dinner or a stunning side dish for a holiday gathering, this Harvest Skillet Medley is here to impress. It’s packed with nutrients, visually appealing, and, most importantly, easy to whip up! Let’s dive into the recipe and bring the vibrant flavors of fall to your table!
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 cups cauliflower florets
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- Fresh parsley, for garnish
Instructions
-
- Heat the olive oil in a large skillet over medium heat.
-
- Add the diced onion and sauté for about 5 minutes until it becomes translucent.
-
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
-
- Add the cubed butternut squash and cauliflower florets to the skillet. Stir well to combine.
-
- Sprinkle in the ground cinnamon, nutmeg, smoked paprika, salt, and pepper. Mix everything together thoroughly to coat the vegetables in the spices.
-
- Pour in the vegetable broth, bringing the mixture to a simmer. Cover the skillet with a lid and let it cook for about 15-20 minutes, or until the squash and cauliflower are tender.
-
- Once the vegetables are cooked through, stir in the dried cranberries and chopped pecans, allowing them to heat through for another 2-3 minutes.
-
- Remove the skillet from heat and sprinkle fresh parsley on top before serving.
- Prep Time: 15 min | Total Time: 40 min | Servings: 4
Key Ingredients
- Butternut Squash: 1 medium, peeled and cubed
- Cauliflower: 1 head, cut into florets
- Olive Oil: 2-3 tablespoons
- Garlic: 3 cloves, minced
- Onion: 1 medium, diced
- Fresh Sage: 1 tablespoon, chopped (or 1 teaspoon dried)
- Thyme: 1 teaspoon, fresh or dried
- Salt and Pepper: to taste
- Vegetable Broth: 1 cup
- Parmesan Cheese: 1/4 cup, grated (optional for garnish)
- Pumpkin Seeds: 1/4 cup, toasted (optional for garnish)
- Red Pepper Flakes: a pinch (optional for heat)
Feel free to adjust the quantities based on your taste preferences or to include any additional seasonal vegetables you might have on hand!
Baking Process
-
Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature is key for achieving that delicious caramelization on the vegetables.
-
Prepare the Vegetables: While the oven is preheating, peel and cube the butternut squash into uniform pieces, about 1-inch in size, to ensure even cooking. Chop the cauliflower into florets, keeping them similarly sized to the squash.
-
Season the Veggies: In a large mixing bowl, combine the cubed butternut squash and cauliflower florets. Drizzle with a generous amount of olive oil, then sprinkle with salt, pepper, and your choice of herbs (such as thyme or rosemary) for added flavor. Toss the vegetables until they are well coated.
-
Spread on a Baking Sheet: Line a large baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables in a single layer on the sheet, making sure they’re not overcrowded. This allows them to roast properly and develop a lovely golden color.
-
Roast the Medley: Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes. Halfway through the roasting process, give them a good stir to ensure they brown evenly. Keep an eye on them; they should be fork-tender and slightly crispy on the edges when they’re done.
-
Add Final Touches: For an extra pop of flavor, consider adding chopped garlic or a handful of fresh herbs during the last 5-10 minutes of roasting. This will elevate the dish with aromatic notes without burning the garlic.
-
Serve and Enjoy: Once the butternut squash and cauliflower are perfectly roasted, remove them from the oven. Let them cool for a couple of minutes before serving. This vibrant harvest medley can be enjoyed on its own, tossed with greens for a salad, or served alongside your favorite protein for a hearty meal. Enjoy the warmth and flavors of the season!
Serving Suggestions
-
Grain Base: Serve the Harvest Skillet Butternut Squash and Cauliflower Medley over a bed of quinoa, farro, or brown rice to add a satisfying grain component to your meal.
-
Protein Pairings: Complement this dish with a protein such as grilled chicken, roasted chickpeas, or baked tofu for a balanced, hearty meal.
-
Add a Side Salad: Pair the medley with a fresh arugula or spinach salad, dressed with a light vinaigrette, to bring a bright, zesty contrast to the warm, earthy flavors of the harvest medley.
-
Top with Cheese: Sprinkle with crumbled feta or goat cheese, or add a handful of grated Parmesan or pecorino just before serving for a creamy, tangy finish.
-
Garnish with Nuts: For added texture and flavor, top the dish with toasted walnuts, pecans, or pumpkin seeds.
-
Serve with Bread: A slice of crusty whole grain or sourdough bread can be a great addition to soak up any leftover flavors in the skillet.
-
Breakfast Option: Transform leftovers into a hearty breakfast by serving it alongside poached or fried eggs for a savory start to your day.
-
Seasonal Touch: Incorporate seasonal herbs such as sage, rosemary, or thyme to enhance the dish’s fall flavor profile; these can be scattered over the medley just before serving.
-
Glaze with Balsamic Reduction: Drizzle a balsamic reduction over the top for a sweet and tangy finish that beautifully balances the roasted vegetables.
-
Meal Prep: This dish makes excellent leftovers and can be packed for lunches throughout the week, making it a perfect choice for meal prep. Just reheat and enjoy cold or warm!
These serving suggestions are sure to elevate your Harvest Skillet Butternut Squash and Cauliflower Harvest Medley to new heights, creating a colorful, delicious, and comforting meal that celebrates the flavors of the season!
Conclusion
The Harvest Skillet Butternut Squash and Cauliflower Harvest Medley is a delightful celebration of the season’s flavors and colors. This dish not only showcases the earthy sweetness of butternut squash and the subtle nuttiness of cauliflower, but it also serves as a canvas for a variety of herbs and spices that elevate its taste. Whether you’re preparing a cozy dinner for family or seeking a show-stopping side for a festive gathering, this medley brings warmth and comfort to the table.
The recipe is wonderfully versatile; you can customize it with your favorite seasonal vegetables or add protein to create a complete meal. As the colder months approach, this dish can be your go-to choice for lunch or dinner, warming both your heart and home. So, gather your ingredients, put on your apron, and enjoy the delightful flavors of autumn with this easy-to-make medley. Share it with loved ones and relish in the harvest bounty that nature has bestowed upon us!
