Spiced Winter Squash with Fennel
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3 tablespoons olive oil
- 1/2 teaspoon turmeric
- Carbohydrate 26 g(9%)
- Fat 11 g(16%)
- Fiber 6 g(24%)
- Protein 3 g(6%)
- Saturated Fat 2 g(8%)
- Sodium 58 mg(2%)
- Calories 194
Preparation Position rack in bottom third of oven and preheat to 450°F. 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.
Preparation Position rack in bottom third of oven and preheat to 450°F. 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.
