Roasted Winter Squash With Fennel

Enjoy the comforting flavors of winter with this delightful dish of roasted butternut squash, fennel, and red onion, perfectly seasoned with a blend of aromatic spices. Roasted to perfection, these vegetables make a nourishing and satisfying addition to any meal.

Ingredients

For Roasting
1 1⁄2	lbs butternut squash, peeled, halved lengthwise, seeded, and cut into ¾-inch wedges
1	fennel bulb, trimmed and cut into 1-inch wedges
1	large red onion, root end left intact, and cut into ½-inch wedges
1-3	tablespoons olive oil
1	teaspoon ground cumin
1	teaspoon ground cinnamon
1	teaspoon chili powder
1⁄2	teaspoon turmeric
	salt and pepper, to taste

Instructions

• For Roasting

  1. Preheat the oven to 450°F (230°C) and position the rack in the bottom third of the oven.
  2. On a large rimmed baking sheet, combine the butternut squash, fennel, and red onion. Drizzle with olive oil and toss to coat evenly.
  3. In a small bowl, mix the ground cumin, ground cinnamon, chili powder, and turmeric. Sprinkle the spice mixture over the vegetables and toss to coat them thoroughly.
  4. Season generously with salt and pepper.
  5. Roast the vegetables in the oven for about 45 minutes, turning them once during cooking, until they are tender and golden brown.
  6. Transfer the roasted vegetables to a shallow dish and serve hot.

Aug 15, 2024