Spiced Winter Squash With Fennel |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. 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:
1. Position rack in bottom third of oven and preheat to 425F/220°C.
2. The squash should be peeled, halved lengthwise, seeded and cut into 1 pieces.
3. Trim the fennel and cut lengthwise into 1 wedges.
4. Peel onions and leaving root end intact, cut into 1/2 wedges.
5. Place all the cut-up vegetables into a large mixing bowl. Set aside.
6. In a glass bowl or measuring cup, combine the olive oil, cumin, cinnamon, paprika, turmeric, salt and pepper. Mix to blend.
7. Pour the spice mix over the veggies and toss to coat.
8. 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.
9. Roast until the vegetables are tender and browned, turning once or twice, about 45 minutes.
10. Serve and enjoy!
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