Roast Cauliflower Squash Recipes

Steps:

• For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.
• Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.

Steps:

• Preheat oven to 450 degrees.
• Cut cauliflower and squash to be about the same size for even roasting.
• Toss cauliflower, onion, and squash with basting oil. Arrange in a single layer on baking sheet. Roast on center rack 30 min, or until tender.
• Add spinach to large bowl; add hot cauliflower-squash mixture. Toss to wilt spinach. Season to taste with salt and pepper.
• To prepare ahead: Prepare through end of step 3. Cool slightly, transfer to separate container and refrigerate. When ready to finish dish, preheat oven to 350 degrees. Place on baking sheet and reheat 15-20 minute Continue with step 4.