Roasted Butternut Squash, Shallots, and Fennel
Roasted Butternut Squash, Shallots, and Fennel: A colorful, aromatic side perfect for fall meals. Tender squash, caramelized shallots, and anise notes of fennel come together with herbs like rosemary...
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Serving platter
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
- freshly ground black pepper
- 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
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