Butternut Squash and Fennel Side

Experience the delightful combination of autumnal flavors in our Butternut Squash and Fennel Side, a dish that brings warmth and color to any meal. This recipe artfully pairs the sweet, nutty taste of butternut squash with the crisp, anise-like flavor of fennel, creating a vibrant and nutritious side dish. Enhanced with the crunch of walnuts and the zestiness of fresh citrus, it’s a celebration of textures and tastes. Perfect for both casual family dinners and special occasions, this side dish is a delicious testament to the bounty of the season.

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Making Our Butternut Squash and Fennel Side

Perfect for both casual family dinners and special occasions, this side dish is a delicious testament to the bounty of the season.

Serves:

10 people

Time to Prepare:

30 people

Time to cook or cure:

45 people

Skill

roasting and slicing

Serves:

10 people

Time to Prepare:

35 min

Time to cook or cure:

45 min

Skills:

roasting and slicing

Ingredients & Tools

Ingredients

1 whole butternut squash (about 700 gr)
3 small fennel bulbs
A handful of walnuts
1 orange
1 tbsp honey
50 ml olive oil
2 tsp cumin powder
Fresh thyme
Fresh dill
Juice from 1 lemon
1 tsp sal

Tools

knife
cuting board
oven
oven trays
bowl

Useful guidelines

About Butternut Squash Peel: The peel of butternut squash is edible and contains additional nutrients and fiber. If you prefer a more rustic dish, you can choose to leave the peel on. Ensure it’s thoroughly cleaned and the squash is properly cooked until the peel softens.

Nutritional Benefits of Fennel: Fennel is rich in vitamin C, fiber, and potassium. It has anti-inflammatory properties and can aid in digestion. Its crunchy texture and slightly sweet, anise-like flavor make it a delightful addition to this dish.

Enjoy your Butternut Squash and Fennel Side!

Directions

Simply follow these steps in order to make Butternut Squash and Fennel Side:

Step 1: Clean the butternut squash.

Step 2: Cut the butternut squash into ½ inch slices.

Step 3: Preheat the oven to 220°C (428°F).

Step 4: In a large bowl, mix the olive oil with salt and cumin. Rub the butternut squash pieces in the oil until all pieces are covered in the spiced oil.

Step 5: Oil a baking sheet and place the butternut squash evenly spaced on the oven tray, ensuring they have enough space.

Step 6: Bake for about 30 minutes or until golden.

Step 7: Wash and thinly slice your fennel and place the slices in ice-cold water.

Step 8: In the remaining cumin oil, add finely chopped thyme, honey, and the juice of 1 lemon. Mix well, then add in the drained fennel.

Step 9: When the butternut is roasted, take it out of the oven and let it cool to room temperature. Peel an orange and cut out the segments, removing all skin and pips.

Step 10: Sprinkle the fennel over the butternut and top off with orange slices, walnuts, and fresh dill. Voila!

Storage

Storage Technique: This dish can be stored in an airtight container in the refrigerator for up to 3 days. For best taste, bring it back to room temperature before serving or reheat it gently.

Serving Suggestion: This side dish is best enjoyed at room temperature, allowing the flavors to meld beautifully. The combination of warm spices, citrus, and herbs provides a delightful taste experience.

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