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:


...barbara... said...

looks amazing....
one thing i am missing about home is all the wonderful fall foods....
happy mofoing....

Amy said...

Oh yum! I LOVE fennel. I've added a star to this so I can make it when it's not 1000+ degrees here.

Jen Treehugger said...

Oooh that does look good!
I'm waiting for my one (yes one) Squash to finish ripening out of my garden but when I do I will do something like this.

LizNoVeggieGirl said...


LizNoVeggieGirl said...


Lisa -- Cravin' Veggies said...

Ohhhh... soooo yummy!

JENNA said...

That is one of the most beautiful pictures of roasted squash I've ever seen and I've seen many.

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