Warm spices, a little olive oil, and less than an hour in the oven transform familiar fall vegetables into a terrific side dish for roasted leg of lamb.

Recipe by: Bon Appetit
Serves: serves 4
Prep Time: Quick & Easy


1 1 1/2-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges

1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges

1 large white onions, root end left intact, then cut lengthwise into 1/2-inch-wide wedges

3 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon chili powder

1/2 teaspoon ground turmeric

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1. Position rack in bottom third of oven and preheat to 450°F. 

2. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. 

3. 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.

4. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.