Recipe Butternut Squash Fennel
Roast the butternut squash in the the oven at 350 degrees for 30 minutes.
Recipe butternut squash fennel. Spread the mixture evenly on a large rimmed baking sheet. When it cools chop the butternut squash into 1 inch cubes. Roast for 10 minutes.
1 1 1 2 pound butternut squash peeled halved lengthwise seeded halved crosswise then cut lengthwise into 3 4 inch wide wedges 1 fennel bulb trimmed cut lengthwise into 1 inch wide wedges 1. Heat 2 tablespoons of ghee in a large stock pot. Wash and trim the fennel getting rid of the white outer lay and the fronds.
Find this recipe for butternut squash and fennel soup rated 3 7 5 by 104 members and passionate cooks. In a large bowl toss the squash apples and fennel with the olive oil honey and thyme. The skin will peel off easily with a potato peeler after roasting.
Trim the fennel removing the tough outer layer then cut into roughly 5mm slices. Season with salt and pepper. Heat another 2 tablespoons oil in a large frying pan over a medium low heat.
Add the fennel garlic salt and pepper and fry for 4 6 minutes until fragrant. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown about 5 minutes more. One 3 pound butternut squash peeled seeded and sliced crosswise into 1 4 inch thick pieces 2 gala apples cored and sliced into 1 4 inch thick pieces 1 medium fennel bulb halved and sliced into 1 4 inch thick pieces 2 tablespoons extra virgin olive oil.
Add the fennel and sauté for 10 15 minutes or until tender. 1 2 1 2 pound butternut squash peeled seeded and cut into large chunks 1 medium onion trimmed peeled and quartered 2 large eggs 1 3 cup all purpose flour 1 teaspoon fine sea salt 1 4 cup extra virgin olive oil divided plus extra for drizzling for the fennel jam. Chop into 1 inch chunks.