Roasted Fennel and Winter Squash
1 squash of choice
2 fennel bulbs
1 large red onion
2 Tbsp. extra virgin olive oil
Coarse sea salt
Cracked black pepper
Preheat oven to 375 degrees. Cut squash in half, scoop out and discard seeds. Slice squash into wedges. Slice fennel and red onion into quarters. Arrange sliced vegetables on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until squash is slightly caramelized and tender when pierced with a fork, about 25-30 minutes. Note: squash is easier to peel after baking.
1 squash of choice
2 fennel bulbs
1 large red onion
2 Tbsp. extra virgin olive oil
Coarse sea salt
Cracked black pepper
Preheat oven to 375 degrees. Cut squash in half, scoop out and discard seeds. Slice squash into wedges. Slice fennel and red onion into quarters. Arrange sliced vegetables on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until squash is slightly caramelized and tender when pierced with a fork, about 25-30 minutes. Note: squash is easier to peel after baking.