The Pioneer Woman Tasty Kitchen
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Fennel and Butternut Squash

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Level: Easy

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Description

Very basic, but the flavors really compliment each other. Fennel plus squash is delicious synergy!

This can be a side dish or a meal depending on what you choose to serve it with.

Ingredients

  • 1 whole Butternut Squash
  • 1 bulb Fennel
  • 1 whole Large Onion
  • 3 Tablespoons Olive Oil
  • 1 pinch Salt
  • 1 pinch Cayenne Pepper

Preparation

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.

2 Comments

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monicayb on 4.8.2010

I did a search for Fennel (something new to me), and this recipe came up, and I tried it, OMGoodness! So yummy! All of my kids (AGes 5,4, and 1) loved it, as did my husband and I! Thanks!

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alysharp on 2.15.2010

This was phenomenal! WE LOVED IT! And between the 2 of us (Myself and my husband) THERE WERE NO LEFTOVERS!

So wonderful Thanks for the recipe!

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