Roasted Butternut Squash and Cauliflower Rice

We threw this recipe together quickly on a weeknight.

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/4 teaspoon coriander
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Pinch of ground ginger
• Pinch of cinnamon
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 small butternut squash, about 2 pounds, peeled and diced
• 1 head cauliflower, leaves removed, bottom stem trimmed, sliced lengthwise 1/2-inch thick and broken into pieces
• 1 cup brown rice
• 2 cups water
• 15 ounce can chickpeas, drained and rinsed
• 1/3 cup chopped pistachios
• 1/3 cup golden raisins
• 1/4 cup finely chopped red onions
• 1/4 cup chopped parsley

Instructions

1. Preheat the oven to 425 degrees F.
2. In a small bowl, whisk together the olive oil, cumin, paprika, turmeric, coriander, onion powder, garlic powder, ginger, cinnamon, salt and pepper.
3. In a large bowl, toss the butternut squash and cauliflower with the spiced oil and then spread them across a sheet pan in a single layer. (If your sheet pan seems crowded, use a second pan.)
4. Roast for 30-35 minutes, flipping just over halfway through roasting, until the vegetables are tender and browning at the edges.
5. While the squash and cauliflower are roasting, cook the brown rice in a rice cooker.
6. In a large bowl, combine the quinoa, roasted squash and cauliflower, chickpeas, pistachios, raisins, red onions and parsley. Gently stir everything together.