Fennel Cumin Roasted Butternut Squash Recipes

ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
• Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.
• Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
• Puree 1/2 of the vegetable mixture in a blender with 1/2 of the broth until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and broth; add to the saucepan.
• Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.

FENNEL-CUMIN ROASTED BUTTERNUT SQUASH

Steps:

• Heat the oven to 400 degrees. Peel and seed the squash, then cut it into 1-inch chunks. Mound the squash on the baking sheet, then drizzle with several tablespoons of olive oil. Toss with your hands to coat evenly, then spread in an even layer. Roast for 15 minutes, then use a spatula to turn the pieces and roast for another 15 minutes, or until evenly browned. During the final 5 minutes of roasting, in a small dry skillet over low heat, toast the fennel and cumin seeds, stirring constantly, until fragrant, about 2 to 3 minutes. Remove the skillet from the heat and stir in 2 tablespoons of olive oil and the lemon juice. Season with salt and pepper. When the squash is done, transfer to a bowl. Drizzle the dressing over it and gently toss to coat. Serve warm.