Curried Squash & Cauliflower Roast

Serve this as a side dish over the holidays, because I bet nobody else will have brought it. Oh, and it tastes real good.

1 small head. cauliflower
1 medium. sweet dumpling squash
3 cloves. garlic
1 tsp. curry powder
1/2 tsp. dried sage
1/4 cup. olive oil
1/2 cup. raisins
salt & black pepper to taste

Preheat the oven to 400°. Start by washing the skin of the squash and breaking off the stem. Cut the squash in half, then lengthwise into slices that are 3/4 of an inch thick. Cut the slices into cubes of the same size (3/4″), like so:
Set the squash aside in a large bowl. Cut the cauliflower into pieces where the florets are about 3/4″ wide, or roughly the same size as the pieces of squash.
Throw the cauliflower into the large bowl with the squash, then chop the garlic cloves into somewhat thin slivers, and throw them in the bowl as well.
Now, in a measuring cup or separate bowl, stir the olive oil, curry powder, and dried sage, then pour over the squash and cauliflower. Sprinkle on salt and a few grinds of black pepper and toss it all together.
Once everything is evenly coated, spread it out on a large baking sheet, making sure that each piece is touching the sheet on one side. Roast for 35 minutes, rotating the pieces once at the halfway point.
When they’re done, let them cool for 2-3 minutes, then put them in a bowl and add the raisins. Serve warm.


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