Wednesday, February 1, 2012

Roasted Squash, Onion and Fennel Toss

Recipe by By The Canadian Living Test Kitchen (Source)

This medley of roasted vegetables is easy to make and packed with flavour. Best of all — It's a light dish.


  • 1 butternut squash, peeled
  • 1 fennel bulb, trimmed ( or 6 tender stalks of celery)
  • 1 red onion
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) herbes de Provence
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper


Halve squash and remove seeds. Remove tough outer leaves from fennel; halve lengthwise and remove core. Cut squash and fennel into 1/2-inch (4 cm) chunks; place in large bowl. Cut onion lengthwise into thin wedges; add to bowl. (Make-ahead: Cover and refrigerate for up to 1 day.)

Add oil, herbes de Provence, salt and pepper to bowl; toss to combine. Spread on greased foil-lined baking sheet. Bake in 425°F (220°C) oven for 45 to 60 minutes or until lightly browned and tender.

Additional information :

Tip: You can substitute thyme, rosemary and/or savory if herbes de Provence is unavailable.

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