Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1 whole Butternut Squash
- 1 bulb Fennel
- 1 whole Large Onion
- 3 Tablespoons Olive Oil
- 1 pinch Salt
- 1 pinch Cayenne Pepper
Preparation Instructions
Preheat oven to 400F.
Peel and cube the squash.
Wash and trim the fennel, getting rid of the white outer lay and the fronds. Chop into 1-inch chunks.
Chop onion into wedges (or whatever makes your skirt fly up, but leave the pieces medium-sized, don’t go crazy).
Put veggies in a large bowl and toss with olive oil and salt.
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.
Note: the moisture in the squash prohibits the delicious browny crunch that usually goes with roasted veggies. No worries, it’s still delicious.
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.
