Oven-roasted Squash and peppers
Roast butternut squash and peppers with fennel seeds and chili flakes for a flavorful, healthy side. Perfect for autumn dinners!
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Cooking tools:
- Roasting pan
- Mixing bowl
- Oven
- Chef's knife
- Cutting board
- Baking sheet
- Spoon
- Measuring spoon
- Parchment paper
Ingredients
- 2-3 Peppers – cut into large chunks
- 1 large or two small onions, peeled and cut into wedges
- a teaspoonful of Fennel seeds
- a light sprinkle of dried chilli flakes
- Oil – I use Northern Ireland Rapeseed Oil.
- Salt
- 1-2 tablespoons of Maple Syrup
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