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.