Roasted Butternut Squash with Fennel, Onion, and Garlic
This roasted butternut squash, paired with caramelized onions, garlic, and fennel, delivers a savory, fragrant side dish with a touch of licorice flavor from fennel—an unexpected twist on classic roasted squash.
Equipment
- Baking dish or baking sheet
- Knife and cutting board
- Spoon or spatula
Ingredients
- 1 butternut squash peeled, cored, and cut into bite-size chunks
- 2 yellow onions roughly chopped
- 1 full head garlic cloves peeled and cut in half
- 1 bulb fennel roughly chopped
- Salt and pepper to taste
- Extra-virgin olive oil for drizzling
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Toss together the squash, onion, garlic, and fennel in a shallow baking dish or on a baking sheet.
- Sprinkle with salt and pepper, then drizzle with olive oil.
- Bake for about 1 hour, or until fork-tender, tossing halfway through the cooking time.
- Serve hot as a side dish.
Notes & Wine Advice
Wine advice:
Pair with a light, crisp white wine like Sauvignon Blanc or a dry Pinot Grigio to balance the sweetness of the roasted squash.
Nutrition values
Calories: 180 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 5 g | Sugar: 8 g