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We're celebrating Meatless Mondays with balanced, delicious meal plans. We hope you'll join us -- whether you're vegetarian all the time or just here and there.
Today: Roasted vegetables, two ways.
You love roasted vegetables (join the club), but how can you turn them into a substanial vegetarian dinner? Multitask by roasting two ways (use your oven for squash and your stove for cauliflower), then make each vegetable the foundation of a filling salad full of nuts, starches, and herbs. And that's it: Two autumn side dishes have joined forces to make one easy meat-free meal.
Here's how to do it:
Preheat the oven to 450° F. Drizzle peeled and cubed butternut squash with oil, season with salt and pepper, and roast it in the oven for 30 to 40 minutes, until it's tender and caramelized.
Meanwhile, cook the orzo on the stove according the the package instructions. On another burner, toast some pine nuts over medium heat. Set them aside, then sauté the cauliflower florets with rosemary and sumac, until they're tender and browning. Next, toast some bread crumbs in olive oil. Mix the cauliflower with the pine nuts, some chopped raisins, and parsley. Sprinkle the top with the bread crumbs and grated pecorino.
When the squash is done, combine it with toasted pumpkin seeds and the cooked orzo. Add some crumbled blue cheese or a splash of balsamic vinegar and mix with your choice of greens. Top with finely sliced fresh sage.
Take advantage of our handy grocery list and click the recipe photos or titles to see (and save and print) the full recipes.
Serves 4 to 6, with leftover orzo salad
1 head of cauliflower
1/2 cup pine nuts
1/2 teaspoon sumac
1/2 cup fresh bread crumbs
1 handful parsley, chopped
1/4 cup sultanas, raisins, or dried cranberries, chopped
Freshly grated pecorino (optional)
2 pounds butternut squash
1/4 pound orzo
2 ounces Maytag blue cheese
1 bunch fresh sage leaves
1 bunch watercress, arugula, or any microgreen
1 ounce roasted pepitas
It’s likely that you have olive oil and salt and pepper. If not, add those to the list, too.
Photos by James Ransom