Ingredients
- 1 butternut squash, peeled and cut into medium cubes
- 1 cauliflower, cut into florets
- 3–4 cloves purple garlic, finely chopped
- ½–1 teaspoon turmeric (freshly grated or ground)
- ¼–½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 3 tablespoons olive oil
- Juice of ½–1 lime
-
Korean twist peppers (optional, sliced, depending on heat tolerance)
Optional for finishing
- Fresh dill, chopped
- Fresh arugula for serving
- Avocado, diced
Instructions
reheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. Place the butternut squash and cauliflower in a large bowl. Make sure the pieces are similar in size for even cooking.
Add the chopped garlic, turmeric, salt, black pepper, and Korean twist peppers (if using). Drizzle with olive oil and mix well using your hands or a spatula until everything is evenly coated.
Spread the vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, flipping halfway through, until golden on the outside and tender inside.
Remove from the oven and immediately squeeze fresh lime juice over the vegetables to brighten the flavors. Taste and adjust seasoning if needed.
Serving ideas:
- As a side dish with fish, chicken, or tofu
- Over a bed of arugula with avocado for a complete bowl
-
Inside wraps or vegetable tacos