Friday, October 20, 2006
Roasted Butternut Squash & Fennel
Two delicious fall vegetables, roasted together to just the right sweetness. Delicious as a side with pork, chicken or of course turkey. If you don't eat all of it, puree it and use as a ravioli stuffing and serve with sage brown butter, or add cream or milk and chicken stock and make a roasted butternut squash soup.
Roasted Butternut Squash & Fennel:
(serves 6-8 as a side dish)
3 lb butternut squash, peeled, de-seeded and cubed
1 large fennel bulb, greens removed, sliced thin
2 tbs (approx) extra virgin olive oil
Salt & pepper
Heat oven to 400. Line a baking sheet with foil. Toss butternut squash and fennel slices in olive oil, salt and pepper. Roast until caramelized and tender.