FENNEL-CUMIN ROASTED BUTTERNUT SQUASH

FENNEL-CUMIN ROASTED BUTTERNUT SQUASH image

Yield 8 servings

Number Of Ingredients 6

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4 pounds butternut squash
Olive oil
2 teaspoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper

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.