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Spiced Winter Squash With Fennel
Source: Bon Appetit  Category: Vegan Entrees & Sides
Prep Time: 15 min  Cook time: 45 hr  Total Time: 1 hr  Serves 4-6
About this recipe
Warm spices, a little oil, and less than an hour in the oven transform this familiar winter squash into a more than satisfying dish. Fennel adds flavor, and chili powder gives just a hint of spiciness. Can be served as a side or a main dish.

1 1 1/2-pound 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 Tbsp. coconut or avocado oil (I use Kirkland Signature Cold Pressed Unrefined Organic Virgin Coconut Oil and La Tourangelle Avocado Oil )

1 tsp. ground cumin (I use McCormick Ground Cumin, 4.5 oz)

1 tsp. ground cinnamon (try Organic Wise Ceylon Cinnamon Ground Powder)

1 tsp. chili powder

1/2 tsp. turmeric powder (I use Organic Turmeric Root Powder (2lb) by Anthony's)


1. Prepare the ingredients.

2. Position rack in bottom 3rd of oven and preheat to 450 degrees F.


3. Combine squash, fennel and onion on heavy large rimmed baking sheet. Add oil and toss to coat.

4. 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.

5. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.

Make sure to toss the vegetables really well to distribute oil and spices evenly. The best way is to use your hands for this and gently rub the spices on all sides of the vegetables.
Equipment needed:
Serving suggestion:
Serve on its own or with Cauliflower Mash.
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