Roasted Butternut Squash Recipe with Shallots and Fennel | Easy Step By Step

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper.

Slice off the ends of the butternut squash and cut it in half lengthwise.

Scoop out the seeds from the squash.

Cut the squash into long planks about 1 inch thick, then cut into strips, and finally cut crosswise into 1-inch cubes.

Slice off the stalks of the fennel and save the fronds for garnish, then quarter the bulb and slice it into thin pieces.

Peel and quarter six shallots.

In a large mixing bowl, combine the shallots, fennel, and butternut squash.

Add 1 teaspoon of ground coriander, two chopped sprigs of rosemary, six finely chopped sage leaves, and the leaves from three sprigs of thyme.

Drizzle in 3 tablespoons of olive oil and season with salt and pepper.

Toss everything together to coat the vegetables evenly.

Spread the veggie mix in a single layer on the lined baking sheet.

Roast in the oven for 25 to 30 minutes until the squash is tender and golden brown on the edges, and the shallots and fennel are caramelized, turning halfway through.

Once done, drizzle with a bit more olive oil and sprinkle with 2 tablespoons of freshly chopped parsley and a pinch of flaky sea salt.

Transfer the roasted veggies to a serving platter.

Cooking Techniques

Equipment Needed

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Allergens