Fennel And Butternut Squash

1. 1

   Preheat oven to 400F.

2. 2

   Peel and cube the squash.

3. 3

   Wash and trim the fennel, getting rid of the white outer lay and the fronds. Chop into 1-inch chunks.

4. 4

   Chop onion into wedges (or whatever makes your skirt fly up, but leave the pieces medium-sized, don't go crazy).

5. 5

   Put veggies in a large bowl and toss with olive oil and salt.

6. 6

   Dump veggies onto a baking sheet/roasting pan and put in the oven. Stir every 20 minutes until squash is tender and fennel and onion are soft, about 45 minutes in my oven.

7. 7

   Note: the moisture in the squash prohibits the delicious browny crunch that usually goes with roasted veggies. No worries, it's still delicious.

8. 8

   Other ideas: before cooking, toss with Middle Eastern spices (cinnamon, turmeric, cumin, cayenne) and then serve over quinoa for a complete gluten free meal. Or add 1 teaspoon thyme instead and serve as a side with roasted chicken.

* Per serving · 4 servings · Values may vary.