Roasted Squash, Onion and Fennel Toss
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 90 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 0 |
| 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 |
This medley of roasted vegetables is easy to make and packed with flavour. Best of all — It's a light dish.
Ingredients
- 1 butternut squash, peeled
- 1 fennel bulb, trimmed ( or 6 tender stalks of celery)
- 1 red onion
- 2 tbsp olive oil
- 1 tsp herbes de Provence
- 1/2 tsp salt
- 1/4 tsp 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 :
Tip: You can substitute thyme, rosemary and/or savory if herbes de Provence is unavailable.
- Keywords : Make-Ahead; Roast; Fall; Fennel; Onions; Squash; Sides; Vegetarian;
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