This is absolutely my kind of fall side dish! And with Thanksgiving just weeks away, this delicata and vegetable medley will definitely make the cut onto our holiday table. It's hard to resist the wonderful flavor that comes from delicata squash. This dish pairs it with fennel, onion, sweet potatoes, and cauliflower to make a nice variety of flavors.
Prepped vegetables and roasted.
Of course delicata takes center stage here, but if you have never cooked with fennel, it really adds something special. Fennel has a slight crunch, similar to celery or onion, but also has a mildly sweet flavor, resembling licorice or anise. It's also a good source of fiber and has been linked to lowering cholesterol levels.
Packed with several nutritional benefits, this vegetable medley is also a winner because it's easy to prepare. It offers a nice balance between sweet and savory as well as complimenting various types of dishes. This makes a fantastic holiday side dish, as well as pairing it with a piece of chicken or fish for other occasions.
1 medium delicata squash, halved, seeds scooped out, cut into 1/2 inch slices
1 small fennel bulb, coarsely chopped, reserve fronds for garnish
1 small yellow onion, coarsely chopped
1 medium sweet potato, peeled & diced
1 cup cauliflower florets
2 Tbs coconut oil, melted
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Prep all your vegetables and place them into a large bowl. Add the coconut oil and spices. Toss to coat evenly.
3. Place all of the vegetables on your baking sheet in an even layer. Bake for about 30 minutes, or until the squash and sweet potato are fork tender, but not too soft.
4. Place the squash and vegetables in a serving bowl. Garnish with the fennel fronds. This recipe serves 4-6.