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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 delicata squash, diced (or 1/2 butternut squash, peeled and diced)
2 and 1/2 tablespoons Bartenura Olive Oil, divided
salt to taste
pepper to taste
16 ounces Beleaf Frozen Cauliflower
1 red onion, cut into rings
1 teaspoon thyme
3 portobello caps, sliced
1 tablespoon Bartenura Balsamic Vinegar
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil. Place squash on baking sheet and toss with one tablespoon olive oil and salt and pepper. Bake for 15 minutes. Remove from oven. Lower oven temperature to 375 degrees Fahrenheit.
Meanwhile, in a small bowl, toss the Portobello mushrooms with a half tablespoon olive oil, balsamic vinegar, and salt. Set aside.
Add cauliflower and red onion to the baking sheet with the squash. Toss entire mixture with one additional tablespoon olive oil, thyme, salt and pepper. Bake for 20 minutes. Remove from oven.
Add Portobello mushrooms (with the marinade) to the baking sheet and toss to mix with other vegetables. Bake for 10 additional minutes. Serve warm or at room temperature.
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Just made this, and it is so amazing! PLUS, healthy! Really great blend of flavors. I served it over a cooked Beyond Meat sausage and with a fried egg on top, but then I went back for seconds without those and it’s still really great on its own. I did add 3 cloves of garlic to the mushrooms while they were marinating and for those last 10 minutes of cooking. This recipe really elevated all its ingredients, and I will for sure want to make it again!!