Spiced Roasted Winter Squash and Fennel

Photo by Lisa Hubbard for the October 2004 Bon Appetit

The October 28 farm share for Glade Road Growing is slated to include butternut squash, spinach, arugula, green peppers and fennel.

The following recipe can be served as a side with chicken  or turned into a main dish by the addition of  2 cups of cooked garbanzo beans.  It can be served on a bed of cooked rice or chilled and served on a bed of mixed greens such as the spinach and arugula.

Fennel is also delicious raw sliced thinly in a salad, such as this one from the summer, but substituting fall fruits such as pears and apples for the peaches and tomatoes


Serves 4

1.  Prepare veggies for roasting by cutting butternut squash in half lengthwise and brushing the  cut edge with extra virgin olive oil. Trim one fennel bulb, cut in half lengthwise and brush the cut edge ith extra virgin olive oil.  Peel one large onion and trim root end, but leave connected and cut lengthwise in half and brush with extra virgin olive oil. Smash and peel 4 or more cloves of fresh garlic.

 2.  Roast squash, fennel, onion and garlic in convection on a rack or conventional oven on a baking sheet at 450 degrees F until softened and fragrant about half an hour. Let cool enough to be able to handle. Peel squash and scoop out seeds and cut lengthwise into 3/4 inch-wide wedges.  Cut fennel lengthwise into 1-inch-wide wedges.  Cut onion into 1/2 inch wedges.

3. Combine squash, fennel, onion and garlic in bowl.  Add 2 TB extra virgin olive oil and toss to coat.

4.  In a small bowl blend the following spices:

1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon turmeric

5.  Sprinkle spice mixture over veggies and sprinkle with sea salt and freshly ground pepper.  Continue cooking in cast iron skillet or heavy saucepan on stove until veggies are tender, turning once, about 10 minutes. 

6.  Transfer to a shallow dish and serve.