Roasted Squash, Onion and Fennel Toss
This medley of roasted vegetables is easy to make and packed with flavour. Best of all — It's a light dish.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per Serving: about | - |
| cal | 90 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 15 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 163 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 5% |
| vit A | 56% |
| vit C | 28% |
| folate | 12% |
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1 butternut squash (1-1/2 lb/ 750 g), peeled
1 fennel bulb, trimmed (or 6 tender stalks celery)
1 red onion
2 tbsp (25 mL) olive oil
1 tsp (5 mL) herbes de Provence
1/2 tsp (2mL) salt
1/4 tsp (1 mL) pepper
Preparation:
Halve squash and remove seeds. Remove tough outer leaves from fennel; halve lengthwise and remove core. Cut squash and fennel into 1/2-inch (4 cm) chunks; place in large bowl. Cut onion lengthwise into thin wedges; add to bowl. (Make-ahead: Cover and refrigerate for up to 1 day.)
Add oil, herbes de Provence, salt and pepper to bowl; toss to combine. Spread on greased foil-lined baking sheet. Bake in 425°F (220°C) oven for 45 to 60 minutes or until lightly browned and tender.
Additional Information
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Tip: You can substitute thyme, rosemary and/or savory if herbes de Provence is unavailable.
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