Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, butternut squash with fennel. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Butternut Squash with Fennel is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Butternut Squash with Fennel is something which I’ve loved my entire life.
After a summer of absorbing the sun's energy, farm-fresh Butternut Squash is ripe, sweet, and ready for autumn consumption. Remove the pressure cooker from the heat and leave to depressurise. To serve, top the stew with the sliced red chilli and reserved fennel fronds.
To get started with this recipe, we must first prepare a few ingredients. You can cook butternut squash with fennel using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Butternut Squash with Fennel:
- Get cubed butternut squash
- Prepare large bulb and stems fennel
- Make ready large Michigan red apples
- Take bulk sausage
- Prepare bacon
- Prepare salt
- Take white pepper powder
- Get celery salt
- Make ready onion powder
- Make ready Pink Himalayan Salt
- Prepare granulated garlic powder
- Take butter
I know the lighting is terrible at the beginning. Cheese tortellini make this puréed butternut squash, fennel, apple and carrot soup satisfying enough for a main meal. 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. Toss the butternut squash, fennel, and garlic in the oil.
Steps to make Butternut Squash with Fennel:
- Preheat oven 400 degrees Fahrenheit
- Cube the fennel. Peel, core, and dice the apples. Slice the bacon into small pieces.
- Mix everything together, except Pink Himalayan salt and butter.
- Put the mixture into a pan, 9x13.
- Slice the butter into pats and place on top of the mixture in pan.
- Cover and put into oven for and hour and 15 minutes.
- Uncover and add Pink Himalayan salt sprinkle on top.
- Let rest 10 minutes, serve I hope you enjoy!
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