Delicata, Cauliflower and Pearl Onion Roast

The tender skin on the delicata doesn’t require peeling; other substitutes for delicata are kabocha, Honey Delight or Black Forest, all have edible skin.

1 (10oz) bag pearl onions, preferably red, peeled (about 20 small onions)
1 lb. delicata squash, halved, seeded and then cubed
1 small cauliflower, cut or broken into florets
¼ cup olive oil
1 tsp. garam masala (can substitute curry powder or pumpkin pie spice)
1 tsp. salt (optional)

Preheat the oven to 375 ̊. Spread all the vegetables on a large cookie sheet, drizzle with oil and sprinkle with salt and garam masala. Roast until tender, 40-50 minutes. Transfer to a serving platter and garnish with copped parsley.

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