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.
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