Roasted Butternut Squash, Shallots, and Fennel

Name: Roasted Butternut Squash, Shallots, and Fennel
Cook time: 30
Total time: 45
Yield: 4-6
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

With its vibrant colors and warm, aromatic flavors, this dish is the perfect side for any fall or winter meal. The sweetness of the butternut squash pairs beautifully with the mild, caramelized shallots and the delicate anise notes of fennel. A blend of fresh herbs like rosemary, sage, and thyme adds depth and earthiness, while a hint of ground coriander ties everything together. Whether you're serving it alongside a roast or enjoying it as a stand-alone dish, this simple yet elegant recipe is sure to bring comfort and warmth to your table.

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

Servings 4-6

Prep Time 15

Cook Time 30

Total Time 45

How To Make It

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the butternut squash cubes, quartered shallots, and sliced fennel.
Add the ground coriander, chopped rosemary, sage, thyme leaves, and olive oil to the bowl. Season generously with salt and pepper. Toss everything together until the vegetables are well coated with the oil and herbs.
Spread the seasoned vegetables in a single layer on the lined baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized at the edges, and the shallots and fennel are golden brown.
Remove the roasted vegetables from the oven and drizzle with a bit more olive oil. Sprinkle with fresh parsley and flaky sea salt for a burst of freshness and texture.
Transfer the roasted vegetables to a serving platter. Enjoy as a side dish or a vegetarian main, pairing it with your favorite protein or grain.

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