How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Acorn Squash with Fresh Fennel?

You need 8 ingredients. The key ingredients include: 2 tsp. olive oil, 1/2 medium acorn squash, peeled and cut into 2-inch-long strips (3 cups), 1 medium red onion, cut in half and then sliced into half moons, 1 medium bulb fennel, cored and cut into 2-inch-long julienne strips (1 1/2 cups), and more.

Is Acorn Squash with Fresh Fennel suitable as general?

Yes, Acorn Squash with Fresh Fennel falls under the General category and is a great choice for this type of meal.

How do I store leftover Acorn Squash with Fresh Fennel?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash with Fresh Fennel Recipe

Name: Acorn Squash with Fresh Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. olive oil; 1/2 medium acorn squash, peeled and cut into 2-inch-long strips (3 cups); 1 medium red onion, cut in half and then sliced into half moons; 1 medium bulb fennel, cored and cut into 2-inch-long julienne strips (1 1/2 cups); 1 medium red bell pepper, cut into 2-inch-long julienne strips; 1/2 tsp. ground nutmeg; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper

Try this homemade Acorn Squash with Fresh Fennel recipe the whole family will love. Made with olive oil, acorn squash, red onion and bulb fennel. Easy s…

This Acorn Squash with Fresh Fennel relies on simple, everyday ingredients such as olive oil, ground nutmeg, salt and freshly ground pepper. It comes together quickly and makes 4 servings, at about 45 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 tsp. olive oil
1/2 medium acorn squash, peeled and cut into 2-inch-long strips (3 cups)
1 medium red onion, cut in half and then sliced into half moons
1 medium bulb fennel, cored and cut into 2-inch-long julienne strips (1 1/2 cups)
1 medium red bell pepper, cut into 2-inch-long julienne strips
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. freshly ground pepper

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Quick Info

Servings
4 servings
Calories
45 kcal
Category
General

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Acorn Squash with Fresh Fennel

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