Roasted Butternut Squash and Fennel
Green Olive Company
Serves 4 - 6
15 minutes
40 minutes
Ingredients
- 1 large butternut squash
- 1 medium sweet potato
- 1 fennel bulb
2 tbsp Milanese Gremolata Olive Oil
2 tbsp Red Apple Vinegar
- 1 - 2 cloves of crushed garlic
- 2 tsp finely minced rosemary
- salt and pepper to taste
Directions
- Preheat oven to 400F: Peel and chop squash and sweet potatoes into chunks
- Cut the stalks and fronds off the fennel and cut the bulb into small wedges.
- In a small bowl or measuring bowl, mix together the olive oil, vinegar, garlic and herbs.
- In a glass baking dish or baking sheet, pour the mixture over the vegetables and stir to coat. Add salt and pepper to preference.
- Roast for 30 - 45 minutes, stirring every 10 - 15 minutes or until tender and browned.
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