Sweet & Spicy Roasted Cauliflower & Butternut Squash
4 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-image-fri-mar-29-2024-07-00-39-gmt-0700-pacific-daylight-time-standard.png)
Serves 5
It's all in the sauce, so good.
1 butternut squash, peeled and diced into 1" cubes
1 head of cauliflower, cut into florets
3 Tbsp Low Sodium Soy Sauce
2 Tbsp of Honey
3 tsp of Mirin or Dry Sherry.
1.5 tsp of Minced Garlic
4 tsp of sesame oil
2 Tbsp of Korean Hot Pepper Paste (leave it out if you wish)
Preheat oven to 400 and toss your cubed squash & cauliflower with 2 tsp of sesame oil & salt & pepper, just a few pinches of each. Place on a baking sheet. Bake 40-50 minutes or until tender.
Meanwhile, make your sauce:
Combine soy sauce, honey, mirin, garlic, 2 tsp of sesame oil,& Korean paste if using, mix well and set aside.
Heat a large skillet add roasted squash & cauliflower add sauce, stir to coat, cook a few minutes.
That's it and That's Delicious!!!
I had mine with Kimchee and 1/3 cup of basmati rice.
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-image-fri-mar-29-2024-07-01-01-gmt-0700-pacific-daylight-time-high.png?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=381&height=508)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-image-fri-mar-29-2024-07-00-52-gmt-0700-pacific-daylight-time-high.png?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=381&height=508)
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