Spiced Winter Squash with Fennel

Ingredients

• 1.5 pound butternut squash peeled halved lengthwise halved seeded cut lengthwise into 3/4-inch-wide wedges
• 1 teaspoon chili powder 
• 1  fennel bulb trimmed cut lengthwise into 1-inch-wide wedges
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 3 tablespoons olive oil 
• 1 large onion cut lengthwise into 1/2-inch-wide wedges
• 0.5 teaspoon turmeric 

Equipment

• bowl
• baking sheet
• oven

Directions

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.
3. Add oil and toss to coat.
4. Mix all spices in small bowl to blend.
5. Sprinkle spice mixture over vegetables and toss to coat.
6. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned, turning once, about 45 minutes.
7. Transfer to shallow dish and serve.