Roasted Butternut Squash, Shallots, and Fennel - Community Natural Foods

Ingredients

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 6 shallots, peeled and quartered
• 1 fennel bulb, quartered, cored, and sliced into 1/4-inch pieces
• 1 teaspoon ground coriander
• 3 tablespoons olive oil, plus extra for finishing
• Salt and freshly ground black pepper, to taste
• 2 sprigs rosemary, finely chopped
• 3 sprigs thyme, stems removed
• 6 sage leaves, finely chopped
• Flaky sea salt, for garnish
• 2 tablespoons fresh parsley, finely chopped for serving