Roasted Butternut Squash with Fennel
Roasted Butternut Squash with Fennel combines sweet squash, caramelised onions, roasted garlic, and aromatic fennel. This easy oven-roasted dish works as a vegan main course or seasonal side dish.
Equipment
- Baking sheet
- Large mixing bowl
- vegetable peeler
Ingredients
- 1 medium Butternut Squash approximately 3 pounds, peeled, seeded and cut into bite-sized chunks
- 1 medium Fennel Bulb roughly chopped
- 1 head Garlic cloves peeled and halved
- ½ teaspoon Black Pepper freshly ground
- 3 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 2 medium Yellow Onions roughly chopped
Instructions
- Preheat the oven to 350°F (180°C).
- Line a large baking sheet with baking paper when desired.
- Place the butternut squash in a large mixing bowl.
- Add the chopped fennel, yellow onions, and halved garlic cloves.
- Drizzle the vegetables with the extra-virgin olive oil.
- Add the kosher salt and freshly ground black pepper.
- Toss until every piece is evenly coated with oil and seasoning.
- Spread the vegetables across the baking sheet in a single layer.
- Leave some space between the pieces to encourage browning.
- Place the baking sheet in the preheated oven.
- Roast for 30 minutes.
- Remove the baking sheet carefully from the oven.
- Turn the vegetables with a spatula.
- Return the baking sheet to the oven.
- Roast for another 30 minutes.
- Check that the squash is fork-tender and lightly caramelised around the edges.
- Continue roasting for 5 minutes when larger pieces remain firm.
- Remove the vegetables from the oven.
- Taste and adjust the seasoning when necessary.
- Transfer the roasted vegetables to a serving dish.
- Serve warm as a side dish or with grains and plant-based protein as a main course.
Notes & Wine Advice
Serving Suggestions
Serve the roasted vegetables with lentils, couscous, quinoa, brown rice, or crusty bread for a complete plant-based meal. As a side dish, they complement roasted meat, poultry, or fish. Fresh thyme, rosemary, parsley, or toasted pumpkin seeds can be added immediately before serving.Recipe Notes
Cut the squash into evenly sized pieces so everything cooks at approximately the same rate. Spread the vegetables in one layer rather than crowding the baking sheet. When the pieces overlap, they release steam and soften without developing caramelised edges.Variations
Add carrots, parsnips, sweet potatoes, or red bell pepper. Ground cumin, smoked paprika, chilli flakes, or dried thyme can be added before roasting. For extra sweetness, drizzle the vegetables with 1 tablespoon maple syrup during the final 15 minutes.Storage
Refrigerate leftovers in an airtight container for up to four days. Reheat them on a baking sheet at 375°F until thoroughly hot. The microwave is faster but produces softer vegetables. Leftovers can also be blended with vegetable broth to make soup.Wine Advice
A lightly oaked Chardonnay complements the sweetness of the squash, onions, and roasted garlic. An aromatic Gewürztraminer is another suitable choice when the vegetables are seasoned with warming spices.Nutrition values
Serving: 2 cups | Calories: 240 kcal | Carbohydrates: 39 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 2 g | Sodium: 510 mg | Sugar: 9 g