Easiest Way to Make Perfect Butternut Squash with Fennel

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, butternut squash with fennel. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

In a large bowl, toss the squash, apples and fennel with the olive oil, honey and thyme. Spread the squash, fennel, and apple on a baking sheet in a single layer and. Roasted butternut squash, fresh fennel, onions, and garlic are blended with spices, marmalade, and cream for a deliciously decadent soup that's the perfect starter for your holiday feast! My favorite way to garnish the soup is to whip up additional heavy cream until soft peaks form, then top each bowl with a small dollop.

Butternut Squash with Fennel is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Butternut Squash with Fennel is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook butternut squash with fennel using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash with Fennel:

1. Get 2 pounds cubed butternut squash
2. Prepare 1 large bulb and stems fennel
3. Take 3 large Michigan red apples
4. Get 1 pound bulk sausage
5. Take 1/2 pound bacon
6. Prepare 1/2 teaspoon salt
7. Make ready 1/2 teaspoon white pepper powder
8. Prepare 1/2 teaspoon celery salt
9. Prepare 1/2 teaspoon onion powder
10. Prepare 1/2 teaspoon Pink Himalayan Salt
11. Make ready 1/2 teaspoon granulated garlic powder
12. Get 1 stick butter

Add the onion, fennel and butternut squash. Drizzle with a little more oil and toss to coat. Season well with salt and pepper. Add fennel bulbs, chopped fronds, and squash cubes to stew.

Instructions to make Butternut Squash with Fennel:

1. Preheat oven 400 degrees Fahrenheit
2. Cube the fennel. Peel, core, and dice the apples. Slice the bacon into small pieces.
3. Mix everything together, except Pink Himalayan salt and butter.
4. Put the mixture into a pan, 9x13.
5. Slice the butter into pats and place on top of the mixture in pan.
6. Cover and put into oven for and hour and 15 minutes.
7. Uncover and add Pink Himalayan salt sprinkle on top.
8. Let rest 10 minutes, serve I hope you enjoy!

Season well with salt and pepper. Add fennel bulbs, chopped fronds, and squash cubes to stew. Using slotted spoon, transfer meat and vegetables to large. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat.

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