Spiced Winter Squash With Fennel

5.0(6)

My brother made this from a recipe my SIL got on-line. It's originally from Bon Appetit. I loved the way the fennel and squash tasted, asked her for the recipe, and here it is! Good fall recipe, for Thanksgiving or Christmas (which is what my brother made it for). We never celebrate Christmas on Christmas which is why I'm able to post it early.

by Kumquat the Cats fr·published 2005-12-20

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Vegetable

Servings

4 serving(s)

Total time

1h 10m

prep 25 min

Calories / serving

147 kcal

Ingredients (9)

serves

1 1/2 lbs butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lenghtwise into 3/4 inch wedgesbutternut-squash
1 fennel bulb, trimmed, cut lengthwise into 1 inch wedgesfennel
1 large red onion, root end left intact, then cut lengthwise into 1/2 inch wedgesred-onion
1 -3 tablespoon olive oilolive-oil
1 teaspoon ground cumincumin
1 teaspoon ground cinnamoncinnamon
1 teaspoon chili powderchili-powder
1/2 teaspoon turmericturmeric
salt and pepper, to tastesalt-and-pepper

Instructions (6 steps)

01Position rack in bottom third of oven and preheat to 450°F.
02Combine squash, fennel and onion on heavy large rimmed baking sheet. Add oil and toss to coat.
03Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat.

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Rich recipe — supports nutrition-aware planning.