Roasted Butternut Squash & Fennel
Sweet butternut squash roasted with fennel, caramelized onions, and garlic until beautifully tender and golden. An easy, aromatic vegetable dish for autumn and winter meals.
Equipment
- Knife
- Mixing bowl
- Peeler
- spoon
Ingredients
- 1 Butternut Squash peeled, seeded, and cut into bite-size chunks
- 2 Yellow Onions roughly chopped
- 1 head Garlic cloves peeled and halved
- 1 bulb Fennel roughly chopped
- 2 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Preheat the oven to 350°F (180°C).
- Place the butternut squash, onions, garlic, and fennel in a large mixing bowl.
- Add the olive oil, salt, and black pepper and toss until the vegetables are evenly coated.
- Spread the vegetables evenly in a shallow baking dish.
- Roast for 30 minutes.
- Remove the dish from the oven and gently toss the vegetables for even browning.
- Return to the oven and roast for another 25 to 30 minutes, until the squash and fennel are fork-tender and the onions are caramelized around the edges.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve warm alongside roasted chicken, fish, a plant-based main course, or a hearty grain such as quinoa or brown rice. It also works beautifully as part of an autumn or Thanksgiving vegetable spread.Recipe Notes
Cut the butternut squash into similarly sized pieces so they cook evenly. Spread the vegetables out rather than overcrowding the baking dish, which helps the onions and squash caramelize instead of steaming.Variations
Add fresh rosemary, thyme, or sage before roasting for extra autumn flavour. A small pinch of chilli flakes adds gentle heat, while chopped walnuts or pecans can be scattered over the finished dish when a nut-free version is not required.Storage
Store cooled leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven until thoroughly hot for the best texture.Wine Advice
A crisp Sauvignon Blanc balances the sweetness of the roasted squash and caramelized onion. A lightly oaked Chardonnay is another good choice with the roasted fennel and garlic.Nutrition values
Serving: 1 serving | Calories: 210 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 610 mg | Sugar: 8 g