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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 147 kcal |
| Protein | 3 g |
| Fat | 4 g |
| Carbohydrates | 29.2 g |
| Fiber | 6.4 g |
| Sugar | 5.4 g |
Published on Aug 15, 2024 by Luminița