winter squash

Spiced Winter Squash with Fennel

by

This is a great recipe for a holiday side dish combining Dr. Perricone’s favorite winter squash, with anti-inflammatory powerhouses turmeric and cinnamon.

  • 1½ pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into ¾-inch-wide wedges
  • 1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges
  • 1 large onion, root end left intact, then cut lengthwise into ½-inch-wide wedges
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chili powder
  • ½ teaspoon turmeric

Preparation

  • Position rack in bottom third of oven and preheat to 450°.
  • 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.
  • Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.

What are your favorite healthy holiday dishes? 

*

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>