Fennel and Delicata Squash Tray Bake
Summer squash, like zucchini, turns to winter squash like delicata as the seasons change. Most winter squashes have skins that are not edible except for the delicata squash. This squash has a pleasant yellow flesh and, when cutting into half-moons, and eye-pleasing shape. Fennel appears in the market at roughly the same time as does winter squash. They are naturals together.
Onward:
The addition of fennel seeds and pink peppercorns intensifies the vibrant licorice flavor of the fennel. This recipe makes a lovely holiday side dish that is easy and quick to make. But why wait for the holidays?
4 servings
INGREDIENTS:
1 delicata squash, seeded, halved, sliced into ¼ inch thick semi-circles
1 large fennel bulb, top removed, cut into ½ inch thick batons
½ teaspoon sea salt
3 tablespoons extra virgin olive oil, divided
1 teaspoon fennel seed
2 teaspoons pink peppercorn
DIRECTIONS:
Preheat oven to 400°F.
Toss the squash, fennel, and salt with two tablespoons of the olive oil on a Silpat or parchment paper-lined sheet pan. Place in the preheated oven. Bake until tender, about fifteen to twenty minutes.
Meanwhile, heat the remaining one tablespoon of olive oil in a sauté pan over medium-high heat. Add the fennel seeds and peppercorns. Stir constantly until toasted and fragrant, about one minute. Remove from the heat and reserve for a garnish.
Top the baked vegetables with the fennel seed, peppercorn garnish. Taste, Think, Transform with salt. Serve hot or at room temperature.
Fennel and Delicata Squash Tray Bake
Ingredients
- 1 delicata squash, seeded, halved, sliced into ¼ inch thick semi-circles
- 1 large fennel bulb, top removed, cut into ½ inch thick batons
- ½ teaspoon sea salt
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon fennel seed
- 2 teaspoons pink peppercorn
Instructions
- Preheat oven to 400°F.
- Toss the squash, fennel, and salt with two tablespoons of the olive oil on a Silpat or parchment paper-lined sheet pan. Place in the preheated oven. Bake until tender, about fifteen to twenty minutes.
- Meanwhile, heat the remaining one tablespoon of olive oil in a sauté pan over medium-high heat. Add the fennel seeds and peppercorns. Stir constantly until toasted and fragrant, about one minute. Remove from the heat and reserve for a garnish.
- Top the baked vegetables with the fennel seed, peppercorn garnish. Taste, Think, Transform with salt. Serve hot or at room temperature.
Calories
83.34Fat (grams)
3.90Sat. Fat (grams)
0.59Carbs (grams)
12.02Fiber (grams)
4.55Net carbs
8.29Sugar (grams)
5.06Protein (grams)
1.58Sodium (milligrams)
288.59Cholesterol (grams)
0.00