Roasted Butternut Squash & Cauliflower
This recipe creates a hearty and flavorful Roasted Butternut Squash & Cauliflower Quinoa Bake. It combines sweet roasted vegetables with crispy bacon, tender quinoa, and a rich, cheesy sauce made with provolone and parmesan, making for a robust and satisfying main course.
Equipment
- 2 Large Baking Sheets For roasting vegetables and bacon evenly.
- 1 Large Skillet For cooking bacon and sautéing shallots.
- 1 Medium Saucepan For cooking quinoa and preparing the cheese sauce.
- 1 Whisk Essential for smooth, lump-free cheese sauce.
- 1 Large Casserole Dish For assembling and baking the final dish.
Ingredients
Main
- * 3 cup cubed peeled butternut squash
- * 1 head cauliflower broken into small floret
- * 3 tbsp olive oil
- * 1 tsp salt
- * 1/2 tsp dried rosemary
- * 1/4 tsp freshly ground black pepper
- * 1/2 tsp red chili flake
- * 8 bacon slice chopped into small piece
- * 1 cup thinly sliced shallot
- * 1 cup quinoa
- * 1/4 cup all purpose flour
- * 2 cup milk
- * 3/4 cup 3 ounce shredded sharp provolone cheese
- * 1/3 cup 1 1/2 ounce grated fresh parmesan cheese
- * fresh rosemary to serve (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On two large baking sheets, toss the cubed butternut squash and cauliflower florets with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp dried rosemary, 1/4 tsp black pepper, and 1/2 tsp red chili flakes. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway.
- While vegetables roast, cook the 1 cup quinoa according to package directions, typically simmering in 2 cups of water or broth until liquid is absorbed and quinoa is fluffy. Set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon, reserving about 1-2 tablespoons of fat in the skillet. Set crispy bacon aside.
- Add the thinly sliced shallots to the skillet with the reserved bacon fat and sauté over medium-low heat until softened and translucent, about 5-7 minutes.
- Sprinkle the 1/4 cup all-purpose flour over the sautéed shallots and cook, stirring constantly, for 1-2 minutes to create a roux.
- Gradually whisk in the 2 cups milk, stirring continuously to prevent lumps, until the sauce thickens. Bring to a gentle simmer.
- Remove the skillet from heat and stir in the 3/4 cup shredded sharp provolone cheese and 1/3 cup grated fresh parmesan cheese until melted and smooth.
- In a large casserole dish, combine the roasted butternut squash and cauliflower, cooked quinoa, crispy bacon, and the cheese sauce. Stir gently to ensure everything is well coated.
- Bake for 15-20 minutes, or until the bake is heated through and bubbly. Garnish with fresh rosemary, if desired, and serve warm.
Notes
For perfectly roasted vegetables, ensure they are in a single layer on the baking sheets to promote caramelization, not steaming. High heat is key here. When cooking bacon, render it slowly to achieve maximum crispness, then reserve some fat for sautéing the shallots to infuse deeper flavor. For the cheese sauce, a classic béchamel base will ensure a smooth, creamy texture. Add the flour to the residual bacon fat and butter (if needed) to create a roux, then gradually whisk in the milk to avoid lumps. Incorporate the cheeses off the heat to prevent separation and achieve a velvety finish. Adjust seasoning at each stage for a balanced flavor profile.