Go Back

Spiced Winter Squash with Fennel

Wednesday, November 18, 2015



1 1/2 pounds butternut squash cut into wedges (peel, cut in half lengthwise, then seed, cut in half crosswise, then cut lengthwise into 3/4" wide wedges)
1 fennel bulb, trimmed and cut lengthwise into 1" wide wedges
1 large onion with root end left intact, cut lengthwise into 1/2" wide wedges
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon turmeric
Salt and pepper

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 with salt and generous amount of pepper.  Roast until vegetables are tender and browned, turning once, about 45 minutes.  Transfer to shallow dish and serve.

Go Back

Go Back


chocolate chimmichurri poblano cointreau beer verde bulgar wheat beet reggiano roasted dill Squash tomato corn pie rouille biscuits shrunken heads Vegan imam tortillas lettuce peach anise beet greens Beans radish jack cheese sandwich swiss vinaigrette bread pudding watercress maple syrup Greens pine nuts yogurt celery hearts parmigiano carrot fronds Tomatillos okra blueberry steak gruyere pecans vegetarian dijon fondue baguette fritter Bread melon curry pork polenta hickory heavy whipping cream buckwheat Kale chicken snow peas celebration latkes sour cream pudding mint wrap yellow onion Recipes capers Dressing flank tomato sesame bosc casserole jam panzanella chipotle brown sugar green pepper fraiche pork chop celeriac gouda thai carrot top egg noodles plums vanilla wafers scapes vegetable strawberries kalamata white beans cornmeal gorgonzola chiles meatballs shiitake lemon grass bell pepper dilly syrup scallions cream cheese Swiss Chard blue cheese conserve prosciutto goat Cheese almond milk pears sunchokes feta gazpacho Potato slaw Side celery root cheese bok choy turnips Farmers' Market bruschetta garlic plum tomatoes spring Spread peas apples knots fritters shitake coeur a la creme tart Drinks pasta cilantro onions pineapple pesto sour creme walnut oil chimichurri radishes peppers autumn honey olives hazelnuts Leek fennel bulb turnip baby bok choy wasabi tomatoe gin collins pancake bayeldi strawberry Salad gratin chili potatoes currants eggs beets carrot tops mushroom sausage crepes sauce egg caesar Tomatoes ramps bloody mary sweet kluski jack chives compote bbq berry parmesan absinthe bulgar mustard greens pickled anchovy asparagus couscous zucchini arugula Poblano Chili daisy coconut milk Soup barley bean tostadas muffins tomato juice almonds buttermilk artichoke shallots paste chili peppers oats green beans leeks Spinach maple walnuts plum bacon flank steak Jerusalem artichoke chorizo shelling Rice wine vinegar chicken dinner salad cranberry frittata Shitake Mushrooms sherry Cranberry Beans rhubarb cucumber crisp fennel seeds Chevre Eggplant coeur Corn habanero fennel cockaigne pumpkin sweet potato mushrooms remoulade pepper butter coriander cantaloupe pie Cider Salsa kohlrabi spiced winter squash Apple cauliflower sandwiches onion tuscan nectarine tenderloin cream kirsch basil beef stuffing Butternut spelt wheat flour pecan cake strata carrots Red Onion chilies