Spiced Winter Squash with Fennel               

 tags (edit): Winter Fall Roast Easy Bon Appetit Magazine @Vogel @Try Soon! Vegetables Side Dish  

 

Warm spices, a little olive oil, and less than an hour in the oven transform familiar fall vegetables into a terrific side dish for roasted leg of lamb.

Ingredients

1 (1.5 lb) Butternut squash peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges
1 bulb Fennel trimmed, cut lengthwise into 1-inch-wide wedges
1 large Onion root end left intact, then cut lengthwise into 1/2-inch-wide wedges
3 tablespoons Olive oil
1 teaspoon Cumin ground
1 teaspoon Cinnamon ground
1 teaspoon Chili powder
1/2 teaspoon Tumeric


 

Instructions
 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.

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Yields: 4 Servings
     Bon Appétit magazine, October 2004, page 138

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