Fennel And Butternut Squash – a delicious recipe with Butternut Squash, Fennel, Onion, Olive Oil, Salt, Cayenne Pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 400F.
2
Peel and cube the squash.
3
Wash and trim the fennel, getting rid of the white outer lay and the fronds. Chop into 1-inch chunks.
4
Chop onion into wedges (or whatever makes your skirt fly up, but leave the pieces medium-sized, don't go crazy).
5
Put veggies in a large bowl and toss with olive oil and salt.
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
Note: the moisture in the squash prohibits the delicious browny crunch that usually goes with roasted veggies. No worries, it's still delicious.
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.
296
kcal
Calories
32
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 whole Butternut Squash, 1 bulb Fennel, 1 whole Large Onion, 3 Tablespoons Olive Oil, and more.
Yes, Fennel And Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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