Butternut Roasted Squash
This roasted butternut squash dish combines sweet caramelized onions, roasted garlic, and aromatic fennel for a warm and flavorful side dish perfect for fall and winter.
Equipment
- Baking dish or baking sheet
- knife
- Cutting board
Ingrediënten
- 1 butternut squash peeled, cored, and cut into bite-size chunks
- 2 yellow onions roughly chopped
- 1 full head garlic cloves peeled and cut in half
- 1 bulb fennel roughly chopped
- Extra-virgin olive oil for drizzling
- Salt and pepper to taste
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- In a shallow baking dish or baking sheet, toss together the squash, onion, garlic, and fennel.
- Sprinkle with salt and pepper, then drizzle with olive oil.
- Bake for about 1 hour, or until fork-tender, tossing halfway through the cooking time.
- Serve warm as a side dish or enjoy as a main with a grain or protein of choice.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a sprinkle of fresh herbs like thyme or rosemary for extra flavor.
Wine Advice:
A lightly oaked Chardonnay or a Viognier pairs beautifully with the roasted squash and fennel’s delicate sweetness.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 5 g | Fiber: 6 g | Sugar: 7 g | Salt: 0.8 g
