Spiced Winter Squash with Fennel
Warm up your winter table with this Spiced Winter Squash with Fennel, a vibrant and flavorful roasted vegetable dish that’s as visually stunning as it is delicious. Tender cubes of butternut squash and aromatic fennel wedges are coated in a fragrant blend of cinnamon, cumin, and smoked paprika, then roasted until caramelized and golden. A drizzle of maple syrup adds just the right touch of sweetness, while fresh parsley and bursts of pomegranate seeds provide a pop of color and freshness. This 50-minute recipe is easy to prepare and perfect as a comforting side dish or a show-stopping addition to your holiday spread. Bursting with warm spices and seasonal flavors, it’s a must-try for cold-weather gatherings.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 1 large fennel bulb
- 3 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 1 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoons maple syrup
- 2 tablespoons fresh parsley
- 0.25 cups pomegranate seeds
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Slice into 1-inch cubes.
Trim the fennel bulb by cutting off the stalks and fronds, reserving some fronds for garnish. Slice the bulb into thin wedges.
In a large mixing bowl, combine the olive oil, ground cinnamon, ground cumin, smoked paprika, salt, and black pepper. Stir until the spices are evenly distributed.
Add the squash cubes and fennel wedges to the bowl and toss to coat them thoroughly with the spiced oil mixture.
Spread the spiced squash and fennel in a single layer on the prepared baking sheet.
Roast in the preheated oven for 30-35 minutes, flipping the vegetables halfway through, until the squash is tender and slightly caramelized, and the fennel is soft.
Remove the baking sheet from the oven and drizzle the maple syrup over the roasted vegetables. Toss gently to coat.
Transfer the spiced squash and fennel to a serving dish. Garnish with chopped fresh parsley, pomegranate seeds, and reserved fennel fronds, if desired.
Serve warm as a side dish or alongside a hearty main course.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 59.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 5518 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
