Roast Squash and Fennel
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Healthy, because
Even smarter
Both squash and fennel are rich sources of fiber, meaning this dish will keep you full for a long time.
This dish makes a beautiful appetizer next to a red meat main dish.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 1 medium Squash (peeled, deseeded and diced)
- 2 Fennel bulb
- 1 ⅛ cups chopped Date
Preparation steps
1.
Heat the oven to 350ºF.
2.
Heat the oil in a large skillet and gently fry the squash for 2 minutes.
3.
Chop the green tops of the fennel and set aside. Chop the fennel flesh and add to the squash. Stir well and transfer to a roasting pan. Pour over 1 cup water and roast in the oven for 15 minutes.
4.
Stir the fennel tops and dates into the vegetables, season with salt and pepper and return to the oven for 10 minutes or until the vegetables are golden brown.
