Spiced Winter Squash With Fennel Food

SPICED WINTER SQUASH WITH FENNEL

Steps:

• Position rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.

SPICED WINTER SQUASH WITH FENNEL

Steps:

• Position rack in bottom third of oven and preheat to 425F/220°C.
• The squash should be peeled, halved lengthwise, seeded and cut into 1" pieces.
• Trim the fennel and cut lengthwise into 1" wedges.
• Peel onions and leaving root end intact, cut into 1/2" wedges.
• Place all the cut-up vegetables into a large mixing bowl. Set aside.
• In a glass bowl or measuring cup, combine the olive oil, cumin, cinnamon, paprika, turmeric, salt and pepper. Mix to blend.
• Pour the spice mix over the veggies and toss to coat.
• Grease a roasting pan with the 1 tablespoon of oil and then tip the vegetables into the pan and spread evenly. Use a rubber spatula to get the remaining oil and spices out of the bowl.
• Roast until the vegetables are tender and browned, turning once or twice, about 45 minutes.
• Serve and enjoy!

SPICED WINTER SQUASH WITH FENNEL

Steps:

• Position rack in bottom third of oven and preheat to 450°F.
• Combine squash, fennel and onion on heavy large rimmed baking sheet. Add oil and toss to coat.
• Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat.
• Sprinkle generously with salt and pepper.
• Roast until vegetables are tender and browned, turning once, about 45 minutes.
• Transfer to shallow dish and serve.

ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS

Steps:

• Make soup:
• Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
• Make fennel chips:
• Preheat oven to 225°F.
• Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
• Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.
• *Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901