This dish is delicious, warm, comforting, christmasy and has a spicy kick although it could do with a bit less spice. Turmeric and cinnamon are great anti inflammatories, this dish is suitable for those following the Perricone diet and is vegetarian, vegan, dairy free, sugar free, gluten free and wheat free.
- 1.5lbs 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 large onion, root end left intact, then cut lengthwise into 1/2 inch wide wedges
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1/2 teaspoon turmeric
Preheat the oven to 230 degrees fahrenheit. Combine the squash, fennel and onion on a large baking sheet, add the oil and toss to coat. Mix all the spices in a small bowl to blend then sprinkle over the vegetables and toss to coat. Add salt and pepper. Roast the vegetables until they are tender and browned, turning once, about 45 minutes. Serve.