Boistfort Valley Farm
Community Supported Recipe Box

Spiced Winter Squash with Fennel


  • 1 1/2 pounds delicata squash, scrubbed or peeled (delicata peel is edible), halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges
  • 1 fennel bulb, trimmed, cut lengthwise into thin wedges
  • 1 large onion, root end left intact, then cut lengthwise into thin wedges
  • 3 tablespoons olive oil
  • 1 scant teaspoon ground cumin
  • 1 scant teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric


dish: side
season: fall

Position rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Cover and roast approximately 30 minutes, or until vegetables are just tender. Remove cover, stir, and return to oven to brown, turning once, about 15 additional minutes. Transfer to shallow dish and serve.

Adapted from Bon Appétit, October 2004