Prep 25 mins
Cook 45 mins
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.
- 1 1⁄2 lbs butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lenghtwise into 3/4 inch wedges
- 1 fennel bulb, trimmed, cut lengthwise into 1 inch wedges
- 1 large red onion, root end left intact, then cut lengthwise into 1/2 inch wedges
- 1 -3 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1⁄2 teaspoon turmeric
- salt and pepper, to taste
- Position rack in bottom third of oven and preheat to 450°F.
- Combine squash, fennel and onion on heavy large rimmed baking sheet. Add oil and toss to coat.
- Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat.
- Sprinkle generously with salt and pepper.
- Roast until vegetables are tender and browned, turning once, about 45 minutes.
- Transfer to shallow dish and serve.
I made this last Friday for company, and it was fantastic! Everyone raved about it. The best part is that afterwards, I pureed what was left into a squash and fennel soup which was also terrific. Two dishes for one -- YUM!
I made this recipe last year for Thanksgiving out of the Bon Appetit magazine. I lost the recipe, so I'm glad you posted this! I received nothing but compliments! I really like the change in preparing butternut squash.
This recipe is excellent. I just recently discovered fennel and was looking for different ways to cook with it. I will definately make this a winter favorite. I even thought of blending up the leftovers for soup!