This is a great side dish, but I like to make it with tofu to make it a one-dish meal. Warm, caramelized and savory meal; good for cold fall or winter nights!
Winter Squash (any variety will do: butternut, delicata, hokkaido Stella Blue, Red Kuri, Sweet Keeper, Tahitian Winter, Sweet Dumplings, Uchiki Kuri, Lakota)OnionsTofuCauliflowerVegetable oil to coat (olive or safflower or canola)CinnamonSaltPepperCayenne Pepper1. Preheat oven to 350 degrees, move oven rack to middle position
2. Cube winter squash, cauliflower & tofu (if using). Cubes should be uniform and about 1" square
3. Chop onion
4. Combine vegetables in a large mixing bowl; add the tofu last so it doesn't get munched up.
5. Drizzle oil on top then add spices to taste. I like a tiny bit of cinnamon with lots of cayenne, salt & pepper.
6. Mix to get everything covered in oil & seasonings, then pour into large, flat, glass baking dish. You want as much of the food touching the glass as possible, since that's where you get good browning & caramelization.
7. Roast until everything is nicely browned and the cauliflower & squash can be easily pierced with a fork
