Spiced Winter Squash with Fennel

Ingredients for Spiced Winter Squash with Fennel

• 1 675g butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges

• 1 fennel bulb, 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 ground cumin

• 1 teaspoon ground cinnamon

• 1 teaspoon chilli powder

• 1/2 teaspoons turmeric

How to make Spiced Winter Squash with Fennel

Position rack in bottom third of oven and preheat to 232°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.