

Cut squash in half lengthwise and scoop out seeds, then quarter if squash is large.
Place olive oil coated squash flesh side down on tray for roasting.
Pour generous amount of olive oil to cover bottom of a stock pot.
Add chopped fennel bulb to onion and continue to saut over low heat, stirring occasionally.
Let sit for at least 15 minutes and then skins should peel off easily!
When squash is done, scoop flesh from peel and add to pot.
Add cinnamon, cayenne pepper, curry powder and ginger powder.
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