Spiced Winter Squash With Fennel

READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    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
  • 12
    teaspoon turmeric
  • salt and pepper, to taste
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DIRECTIONS

  • 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.
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