I Discovered Butternut Squash and Cauliflower!

I recently made two wonderful food discoveries this week! I found that I like cauliflower and butternut squash, at least prepared as described in these two recipes. I found them in an issue of Parents magazine in an article about how to get your toddler to try and enjoy more vegetables. So I tried them out, hoping that Shaylee and myself could grow to enjoy more healthy meals including vegetables. I was pleasantly surprised that I like them as much as I did! They are definately going in the Laufer Tried and True Family Family Favorites cookbook!

ROASTED VEGGIE MEDLEY

Mix 1/2 lb tiny potatoes, quartered, and 1 cup small butternut squash pieces. Toss with 2 tbsp each balsamic vinaigrette and olive oil; roast, uncovered at 425 degrees F for 15 minutes. Add red bell pepper pieces and roast 10 minutes more, or until tender. Garnish with 1 tbsp fresh thyme (I had to used dry thyme because I couldn't find fresh thyme at the time....hahaha, I just realized that rhymed!)

CAULIFLOWER POPPERS ( I altered the recipe I found a bit and changed the name)

1 head of cauliflower

3 Tbsp. (45mL) olive oil

2 Tbsp. (30mL) Mrs. Dash® Table Blend

2 tbsp parmesan cheese

Preheat oven to 450°F (220°C). Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of popcorn. Toss thoroughly in a bowl with olive oil and Mrs. Dash® Table Blend and parmesan cheese. Spread cauliflower on a sheet pan and roast for approximately 30 minutes, or until nicely browned (that's the carmelization process converting the dormant natural sugars into sweetness). Turn three or four times during roasting. The browner the florets, the sweeter they will taste. Serve immediately.