Prep 15 mins
Cook 45 mins
Warm spices, a little olive oil and less than an hour in the oven transform fall vegetables into a tasty side dish. From Bon Appetit.
- Position rack in bottom third of oven and preheat to 425F/220°C.
- The squash should be peeled, halved lengthwise, seeded and cut into 1" pieces.
- Trim the fennel and cut lengthwise into 1" wedges.
- Peel onions and leaving root end intact, cut into 1/2" wedges.
- Place all the cut-up vegetables into a large mixing bowl. Set aside.
- In a glass bowl or measuring cup, combine the olive oil, cumin, cinnamon, paprika, turmeric, salt and pepper. Mix to blend.
- Pour the spice mix over the veggies and toss to coat.
- Grease a roasting pan with the 1 tablespoon of oil and then tip the vegetables into the pan and spread evenly. Use a rubber spatula to get the remaining oil and spices out of the bowl.
- Roast until the vegetables are tender and browned, turning once or twice, about 45 minutes.
- Serve and enjoy!
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.