I took a cooking class at a restaurant many years ago and this was one of the dishes we made.
Over the years I have made small changes, it’s always been a holiday staple in my home.
1 butternut squash
1 kabocha squash
1 head cauliflower
1 pound pearl onions
2 tablespoons olive oil
4 tablespoons butter
4 tablespoons honey
1/4 cup sage leaves
1/4 cup currants
1/4 roasted pine nuts
1/4 cup pomegranates
Preheat oven to 400 degrees.
Peel your butternut squash and cut it in half. Using a spoon, scoop out the seeds and dice them into 1-inch wedges. Cut your kabocha squash in half, scoop out the seeds, and dice into 1-inch wedges. Place on a baking sheet. Cut the cauliflower into small florets, peel the pearl onions. Place on a separate baking sheet.
Add 1 tablespoon of olive oil to each baking sheet and combine with the vegetables.
In a small pan melt the butter and gradually add the honey. Pour half the melted butter mixture over each baking sheet with the vegetables, season with salt and pepper, and combine.
Place the baking sheets into the oven, and roast for 20 minutes. Turn the vegetables add the sage leaves and continue to bake for 15 to 20 minutes.
Once cooked through combine everything into one large serving dish, top with currants, pine nuts, and serve.