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Wow is this packed with flavor! I think i just found my new favorite way to prepare butternut squash. You could easily make this without the fennel, as the spices are very bold in flavor and overpower the fennel anyway. Great alternative from the usual sweeter preperations of butternut squash. Great recipe!
Now on a fennel kick and looking for recipes using it. Since I had a half a butternut squash to use as well, this fit the bill. The spices were just perfect and really made the meal. (Definite pair with something simple like a roast or grilled chicken or pork, as anything else you would need to worry about competing flavors.) I made this into a reduced fat recipe by reducing the oil blended with the spices in half. Since the oil is used to seal in the moisture of the vegetables, I offset this by adding 1/2 cup of vegetable broth in the bottom of the baking dish. Thank you for sharing this recipe.