Butternut Squash with Fennel

hd4000    Juli 24, 2020    Comment   

Butternut Squash with Fennel. A kosher, vegetarian recipe for oven-fried Butternut Squash latkes with a caramelized fennel jam topping. Butternut Squash Latkes With Caramelized Fennel Jam. After a summer of absorbing the sun's energy, farm-fresh Butternut Squash is ripe, sweet, and ready for autumn consumption.

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! Toss cut squash with olive oil and a pinch of salt. The butternut squash and fennel combined has a lovely sweet and slightly anise flavor - I love the tang that the blue cheese gives it, but if you aren't a blue cheese fan you could substitute goat cheese or even gruyere or swiss with great results! You can cook Butternut Squash with Fennel using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Butternut Squash with Fennel

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

I recommend choosing a butternut squash with a long. A great cold weather dish with plenty of warm flavors. The gnocchi also stays fresh in your freezer for up to two weeks. Cheese tortellini make this puréed butternut squash, fennel, apple and carrot soup satisfying enough for a main meal.

Butternut Squash with Fennel step by step

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!.

In a large bowl, toss together the butternut squash, carrots, fennel and red apple with the olive oil, salt and black pepper until evenly coated, then spread out onto your prepared baking. Remove the tough outer leaves from the fennel then cut into quarters. Place a medium skillet over medium-low heat. Add olive oil and cook fennel and. A dozen delicious butternut squash recipes.