Spiced Winter Squash With Fennel Recipes

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SPICED WINTER SQUASH WITH FENNEL



Spiced Winter Squash With Fennel image

Warm spices, a little olive oil and less than an hour in the oven transform fall vegetables into a tasty side dish. From Bon Appetit.

Provided by CulinaryQueen

Categories     Onions

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 large butternut squash
1 fennel bulb
3 onions
5 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika or 1 teaspoon chili powder
1/2 teaspoon turmeric
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil, for greasing

Steps:

  • Position rack in bottom third of oven and preheat to 425F/220°C.
  • The squash should be peeled, halved lengthwise, seeded and cut into 1" pieces.
  • Trim the fennel and cut lengthwise into 1" wedges.
  • Peel onions and leaving root end intact, cut into 1/2" wedges.
  • Place all the cut-up vegetables into a large mixing bowl. Set aside.
  • In a glass bowl or measuring cup, combine the olive oil, cumin, cinnamon, paprika, turmeric, salt and pepper. Mix to blend.
  • Pour the spice mix over the veggies and toss to coat.
  • Grease a roasting pan with the 1 tablespoon of oil and then tip the vegetables into the pan and spread evenly. Use a rubber spatula to get the remaining oil and spices out of the bowl.
  • Roast until the vegetables are tender and browned, turning once or twice, about 45 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 389.5, Fat 21, SaturatedFat 2.9, Sodium 194.5, Carbohydrate 53, Fiber 10.7, Sugar 11.1, Protein 5.3

SPICED WINTER SQUASH WITH FENNEL



Spiced Winter Squash With Fennel image

My brother made this from a recipe my SIL got on-line. It's originally from Bon Appetit. I loved the way the fennel and squash tasted, asked her for the recipe, and here it is! Good fall recipe, for Thanksgiving or Christmas (which is what my brother made it for). We never celebrate Christmas on Christmas which is why I'm able to post it early.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lenghtwise into 3/4 inch wedges
1 fennel bulb, trimmed, cut lengthwise into 1 inch wedges
1 large red onion, root end left intact, then cut lengthwise into 1/2 inch wedges
1 -3 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon turmeric
salt and pepper, to taste

Steps:

  • Position rack in bottom third of oven and preheat to 450°F.
  • Combine squash, fennel and onion on heavy large rimmed baking sheet. Add oil and toss to coat.
  • Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat.
  • Sprinkle generously with salt and pepper.
  • Roast until vegetables are tender and browned, turning once, about 45 minutes.
  • Transfer to shallow dish and serve.

Nutrition Facts : Calories 147, Fat 4, SaturatedFat 0.6, Sodium 46.1, Carbohydrate 29.2, Fiber 6.4, Sugar 5.4, Protein 3

ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS



Anise-Spiced Squash Soup with Fennel Chips image

Categories     Soup/Stew     Vegetable     Vegetarian     Fennel     Squash     Butternut Squash     Winter     Healthy     Gourmet

Yield Makes about 9 cups

Number Of Ingredients 16

For soup:
1 large fennel bulb (sometimes called anise; 1 pound), trimmed and bulb cut into 1/2-inch pieces
3-pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 medium onion, chopped
1/4 teaspoon anise seeds
2 tablespoons unsalted butter
5 cups water
For fennel chips:
1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1 small fennel bulb (1/2 pound), trimmed
Special equipment:
Special equipment: Silpat or Exopat nonstick reusable baking-sheet liner*
Garnish:
sour cream

Steps:

  • Make soup:
  • Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
  • Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
  • Make fennel chips:
  • Preheat oven to 225°F.
  • Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
  • Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.
  • *Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901

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