Ingredients
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1 1/2 lbs butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lenghtwise into 3/4 inch wedges
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1 fennel bulb, trimmed, cut lengthwise into 1 inch wedges
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1 large red onion, root end left intact, then cut lengthwise into 1/2 inch wedges
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1 -3 tablespoon olive oil
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1 teaspoon ground cumin
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1 teaspoon ground cinnamon
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1 teaspoon chili powder
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1/2 teaspoon turmeric
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salt and pepper, to taste
Instructions
- 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 generously with salt and pepper.
- Roast until vegetables are tender and browned, turning once, about 45 minutes.
- Transfer to shallow dish and serve.