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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.

Harvest Skillet Butternut Squash and Cauliflower Harvest Medley

Embrace the flavors of autumn with this delicious Harvest Skillet Butternut Squash and Cauliflower Medley! Packed with nutty butternut squash, earthy cauliflower, and fragrant spices, this colorful one-pan dish is perfect for cozy evenings. Easy to prepare, it combines wholesome ingredients and vibrant colors to create a meal that's both nourishing and satisfying. Whether as a main course or a side for gatherings, this medley celebrates the essence of the season. Bring the warmth of fall to your table!
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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