Thursday, October 2, 2008

VeganMofo and Roasted Butternut Squash with Fennel, Onions and Garlic

So, it seems as though October has brought out the squash in all of us! So many folks have already posted about their yummy roasted squashes...I shall simply add to the rest!

1 butternut squash, Skinned, cored and cubed
2 medium yellow onions, roughly chopped
1 full head of garlic, peeled and each clove cut in half
1 bulb of fennel, roughly chopped
Salt & Pepper
Olive oil to drizzle

Preheat oven to 350. Prep all produce and toss together in a baking dish or pan. Sprinkle with salt and pepper and drizzle with olive oil. Bake for about an hour, or until fork tender, tossing half way through.

Here they are ready to go into the oven:
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni