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Roasted Butternut Squash, Cauliflower, and Garbanzo Beans

Roasted Butternut Squash, Cauliflower, and Garbanzo Beans



Roasted Butternut Squash, Cauliflower, and Garbanzo Beans

Serves: 6


2 15 ounce packages pre cut butternut squash larger pieces cut in half
1 10 ounce package Eat Smart pre cut cauliflower florets larger pieces cut so all pieces are uniform
1 14 ounce can organic garbanzo beans rinsed and drained
3 1/2 tablespoons Napa Valley organic olive oil divided
4 cloves Melissa’s organic garlic crushed divided
3/4 teaspoon allspice
1/4 generous teaspoon turmeric
1/2 teaspoon plus 1/8 teaspoon Le Saunier de Camargue fleur de sel sea salt divided
1/2 teaspoon plus 1/4 teaspoon black pepper divided
1/2 red onion chopped small
1/3 cup chopped cilantro leaves firmly packed
2 to 3 tablespoons Joyva sesame tahini
1 to 2 tablespoons water
3 1/2 Tablespoons Lemon Juice
3 tablespoons Marcona almonds


Preheat the oven to 400 Fahrenheit.

Place the butternut squash, cauliflower, and garbanzo beans in a large bowl and use your hands to mix them with two tablespoons olive oil, three cloves of crushed garlic, allspice, turmeric, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange vegetables in a single layer on a large baking sheet. Roast until vegetables are tender and brown on the edges, about 20 to 25 minutes.

After the vegetables start cooking, place chopped onions in a bowl of cold water and soak for about 15 minutes. Drain and pat onions dry. Add to a salad bowl along with cilantro.

To make the dressing, combine tahini, water, lemon juice, remaining one and a half tablespoons olive oil, remaining crushed garlic clove first mixed with 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper. Start with two tablespoons of tahini and one tablespoon of water, taste and adjust both as needed. The dressing should be thin and easy to pour.

Add hot squash, cauliflower, and garbanzo beans to the salad bowl and toss with the dressing. Top with Marcona almonds and serve warm.