1 medium butternut squash (about 1 1/2 lbs.) peeled and cut into 1 inch pieces
10-12 peeled garlic cloves, large ones halved
1 head cauliflower, cut into small florets
2 shallots, finely chopped
1/4 cup extra virgin olive oil
1 tbsp. Galloping Gourmet™ blend
1/2 tsp. salt
1/4 cup toasted pine nuts
1/4 freshly grated parmesan

Preheat oven to 425°F. Combine the cut squash, garlic, cauliflower, and shallots in a large bowl. Pour the olive oil and sprinkle 1/2 tbsp. of Galloping Gourmet over the vegetables. Toss to coat veggies evenly and sprinkle the second 1/2 tbsp. Galloping Gourmet over all.

Pour vegetables into a deep casserole dish so that vegetables are touching and will steam while roasting. Cook vegetables for 20 minutes and remove from oven. Turn vegetables over gently with wooden spoon. Drizzle a little more olive oil or add a little water if vegetables seem dry.