Tested till perfect Roasted Squash, Onion and Fennel Toss

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.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1butternut squashbutternut squashes, peeled
  • 1 1fennel bulbfennel bulbs, trimmed ( or 6 tender stalks of celery)
  • 1 1red onionred onions
  • 2 tbsp 2tbspolive oil
  • 1 tsp 1tspherbes de Provence
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
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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.

Nutritional Information Per Serving: about

cal 90 pro 2g total fat 4g sat. fat 0
carb 15g fibre 3g chol 0mg sodium 163mg

% RDI:

calcium 5 iron 5 vit A 56 vit C 28
folate 12
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