Roasted Cauliflower & Brussels Sprouts

Cut the squash, toss with a teaspoon or so of olive oil and a sprinkle of salt, and put it in a large baking dish in the oven at 350F, or a pan on medium-high heat.

Let the squash cook, stirring occasionally, while you cut the sprouts and cauliflower. Toss them with a bit more olive oil and salt, and then add them to the dish or pan, with the garlic and cumin and tossing it all to combine.

When the squash and sprouts are soft, sprinkle with nutritional yeast, and toss to combine.