This Roasted Cubed Butternut Squash With Cauliflower And Bacon is a comforting and nutrient-dense recipe that is perfect for a filling and healthy dinner or side dish. Cubed butternut squash and cauliflower florets are oven-baked to fork-tender alongside red onion, bacon, and wilted spinach tossed in a homemade dressing and garnished with dollops of sour cream.

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This is how I make this Low-Carb Roasted Cauliflower And
Butternut Squash with Bacon recipe. In a mixing bowl, I mixed together
avocado oil, minced garlic, Dijon mustard, Monk fruit sweetener, paprika, salt,
cumin, and pepper, And to a baking sheet, I added cauliflower florets, Peeled and cubed butternut squash
and sliced red onion in an even layer. Then I poured the dressing on top of the
vegetables and mixed everything up To coat the vegetables in the dressing. I roasted the vegetables for 20 minutes
at 400 degrees before adding bacon slices To the vegetables and then mixing the
bacon in to get it coated in the dressing. I return the baking sheet to the oven and
baked for another 25 minutes before adding Some spinach and baking again
for like another five minutes or so To crisp up the bacon a little bit more
and wilt the spinach. I added a few dollops of sour cream before serving. It is so good. (cheerful music continuously plays then fades)