Spiced Winter Squash With Fennel Recipes

Steps:

• Position rack in bottom third of oven and preheat to 425F/220°C.
• The squash should be peeled, halved lengthwise, seeded and cut into 1" pieces.
• Trim the fennel and cut lengthwise into 1" wedges.
• Peel onions and leaving root end intact, cut into 1/2" wedges.
• Place all the cut-up vegetables into a large mixing bowl. Set aside.
• In a glass bowl or measuring cup, combine the olive oil, cumin, cinnamon, paprika, turmeric, salt and pepper. Mix to blend.
• Pour the spice mix over the veggies and toss to coat.
• Grease a roasting pan with the 1 tablespoon of oil and then tip the vegetables into the pan and spread evenly. Use a rubber spatula to get the remaining oil and spices out of the bowl.
• Roast until the vegetables are tender and browned, turning once or twice, about 45 minutes.
• Serve and enjoy!

Steps:

• Position rack in bottom third of oven and preheat to 450°F.
• Combine squash, fennel and onion on heavy large rimmed baking sheet. Add oil and toss to coat.
• Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat.
• Sprinkle generously with salt and pepper.
• Roast until vegetables are tender and browned, turning once, about 45 minutes.
• Transfer to shallow dish and serve.

Steps:

• Make soup:
• Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
• Make fennel chips:
• Preheat oven to 225°F.
• Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
• Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.
• *Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901