Spiced Winter Squash With Fennel

Recipe by CulinaryQueen
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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