Spiced Winter Squash With Fennel

Ingredients

• 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

Directions

1. 1

   Position rack in bottom third of oven and preheat to 450°F.

2. 2

   Combine squash, fennel and onion on heavy large rimmed baking sheet. Add oil and toss to coat.

3. 3

   Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat.

4. 4

   Sprinkle generously with salt and pepper.

5. 5

   Roast until vegetables are tender and browned, turning once, about 45 minutes.

6. 6

   Transfer to shallow dish and serve.