Go Back
As the leaves begin to change and the air turns crisp, nothing embodies the essence of autumn quite like a warm, hearty Harvest Skillet Butternut Squash and Cauliflower Harvest Medley. This vibrant dish is a celebration of seasonal vegetables, combining the natural sweetness of butternut squash with the subtle earthiness of cauliflower, all while being elevated with fragrant herbs and spices. Whether you’re looking for a delightful side dish or a satisfying main course, this medley packs a flavorful punch that will warm your heart and fill your home with the inviting scents of fall.

Harvest Skillet Butternut Squash and Cauliflower Harvest Medley

Embrace the flavors of fall with this delicious Harvest Skillet Butternut Squash and Cauliflower Medley. This vibrant dish combines the natural sweetness of butternut squash and earthy cauliflower, all enhanced with fragrant herbs and spices. Perfect as a side or a main dish, it's easy to prepare and packed with warmth and flavor. Enjoy a comforting meal that celebrates the bounty of the season and invites cozy vibes into your home. Perfect for your autumn recipe collection!
Print Recipe Pin Recipe

Ingredients
  

2 cups butternut squash, peeled and diced

2 cups cauliflower florets

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup vegetable broth

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

Fresh parsley, for garnish

Instructions
 

In a large skillet, warm the olive oil over medium heat.

    Incorporate the chopped onion and sauté for around 5 minutes, or until it turns translucent.

      Add the minced garlic and cook for another 1-2 minutes until fragrant.

        Introduce the diced butternut squash and cauliflower florets to the skillet. Toss them well to combine.

          Add the ground cinnamon, nutmeg, smoked paprika, salt, and pepper. Stir everything together to ensure the vegetables are coated in the spices.

            Pour the vegetable broth into the skillet and allow the mixture to reach a simmer. Cover the skillet with a lid and let it cook for 15-20 minutes, or until the squash and cauliflower are soft.

              Once the vegetables are tender, mix in the dried cranberries and chopped pecans, letting them warm through for an additional 2-3 minutes.

                Take the skillet off the heat and garnish with fresh parsley prior to serving.

                  Prep Time: 15 min | Total Time: 40 min | Servings: 4