Spiced Winter Squash with Fennel

Warm up your winter table with this Spiced Winter Squash with Fennel, a vibrant and flavorful roasted vegetable dish that’s as visually stunning as it is delicious. Tender cubes of butternut squash and aromatic fennel wedges are coated in a fragrant blend of cinnamon, cumin, and smoked paprika, then roasted until caramelized and golden. A drizzle of maple syrup adds just the right touch of sweetness, while fresh parsley and bursts of pomegranate seeds provide a pop of color and freshness. This 50-minute recipe is easy to prepare and perfect as a comforting side dish or a show-stopping addition to your holiday spread. Bursting with warm spices and seasonal flavors, it’s a must-try for cold-weather gatherings.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium butternut squash
• 1 large fennel bulb
• 3 tablespoons olive oil
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground cumin
• 0.5 teaspoons smoked paprika
• 1 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoons maple syrup
• 2 tablespoons fresh parsley
• 0.25 cups pomegranate seeds

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Slice into 1-inch cubes.

Step 3

Trim the fennel bulb by cutting off the stalks and fronds, reserving some fronds for garnish. Slice the bulb into thin wedges.

Step 4

In a large mixing bowl, combine the olive oil, ground cinnamon, ground cumin, smoked paprika, salt, and black pepper. Stir until the spices are evenly distributed.

Step 5

Add the squash cubes and fennel wedges to the bowl and toss to coat them thoroughly with the spiced oil mixture.

Step 6

Spread the spiced squash and fennel in a single layer on the prepared baking sheet.

Step 7

Roast in the preheated oven for 30-35 minutes, flipping the vegetables halfway through, until the squash is tender and slightly caramelized, and the fennel is soft.

Step 8

Remove the baking sheet from the oven and drizzle the maple syrup over the roasted vegetables. Toss gently to coat.

Step 9

Transfer the spiced squash and fennel to a serving dish. Garnish with chopped fresh parsley, pomegranate seeds, and reserved fennel fronds, if desired.

Step 10

Serve warm as a side dish or alongside a hearty main course.

Nutrition Facts

Serving size	(1836.3g)

Amount per serving	% Daily Value*
Calories	1137.9

Total Fat 44.9g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 2592.4mg	0%
Total Carbohydrate 194.4g	0%
Dietary Fiber 58.0g	0%
Total Sugars 59.5g
Protein 18.0g	0%

Vitamin D 0IU	0%
Calcium 774.1mg	0%
Iron 12.8mg	0%
Potassium 5518.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 5.7%

Carbs: 62.0%