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Honey and Cider Roasted Cauliflower and Butternut Squash

Shaina Olmanson
  • 60 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash, peeled and cut into 1/2" pieces (1 1/2 - 2 cups), small

2 cups

Cauliflower florets, purple

2 cups

Cauliflower florets, white

1 tbsp

Herbs, fresh

1/4 cup

Honey

1/2 tsp

Salt

3 tbsp

Olive oil

1/2 cup

Apple cider