Roasted Winter Vegetables with Galloping Gourmet Blend


  • 1 medium butternut squash about 1 1/2 lbs. peeled and cut into 1 inch pieces
  • 10-12 peeled garlic cloves large ones halved
  • 1 head cauliflower cut into small florets
  • 2 shallots finely chopped
  • 1/4 cup extra virgin olive oil
  • 1 tbsp. Galloping Gourmet™ blend
  • 1/2 tsp. salt
  • 1/4 cup toasted pine nuts
  • 1/4 freshly grated parmesan


  • Preheat oven to 425°F.
  • Combine the cut squash, garlic, cauliflower, and shallots in a large bowl.
  • Pour the olive oil and sprinkle 1/2 tbsp. of Galloping Gourmet over the vegetables.
  • Toss to coat veggies evenly and sprinkle the second 1/2 tbsp.
  • Galloping Gourmet over all.
  • Pour vegetables into a deep casserole dish so that vegetables are touching and will steam while roasting.
  • Cook vegetables for 20 minutes and remove from oven.
  • Turn vegetables over gently with wooden spoon.
  • Drizzle a little more olive oil or add a little water if vegetables seem dry.