Butternut Squash and a Fennel Roast or SoupPosted: January 17, 2020 Filed under: Uncategorized Leave a comment
One of the best things you can do with the internet is find unusual recipes. Yesterday I looked in the kitchen and noticed that I had a butternut squash and two fennel bulbs I needed to use up. I knew I could make them into soup, but I really wanted something more solid than that. I just input butternut squash and fennel in my google search and came up with a gaggle of ideas. After reading a number of them I settled on a simple one pan way to roast them together with an onion with a bunch of spices. I loved the outcome.
I forgot to take a photo so I borrowed a portion of this photo from a different recipe. Mine does not use dill weeds, but otherwise this is what it looked like.
1 butternut squash- peeled, seeded and cut i to chunks about 3/4 of an inch wide
2 fennel bulbs, – cored and cut into wedges about an inch wide on the outside
1 large sweet onion – peeled and cut into wedges like the fennel
2 T. Olive oil
1 1/2 T chili powder
1 1/2 T. Cumin
1 T. Turmeric
1. T. Kosher salt
Preheat the oven to 450°
Cover a half sheet pan (That’s a big cookie sheet with short sides) with foil.
Place the vegetables on it and sprinkle the oil all over it.
Mix the spices together in a small bowl and evenly distribute on the vegetables and stir it all over coating everything as evenly as you can.
Roast in oven for about 45 minutes. The vegetables should start to brown.
These can be eaten just like this and if you have leftovers you can make a yummy soup out of them by placing them in a pot with some chicken or vegetable stock. Heat and then purée with a stick blender.
Two dishes in one.