Any winter squash, such as acorn or kabocha, would work well in this recipe. Serve this aromatic side dish with roasted chicken and couscous with pine nuts and currants.
Position rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Drizzle with 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.
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