Spiced Winter Squash With Fennel
- Reviews 2
Ready In: 1 hr
Serves: 4
Ingredients
- 1 large butternut squash
- 1 fennel bulb
- 3 onions
- 5 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika or 1 teaspoon chili powder
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 tablespoon olive oil, for greasing
Directions
- 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!
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