Lemon Fennel and Coriander Roasted Butternut Squash

I wanted the squash to have just a hint of lemon, so I added only I tablespoon of lemon juice. If you like strong lemon flavour then you could add 2-3 tablespoons lemon juice. Frankly speaking, it was okay the way it’s in the recipe. Have a lovely week. Ours week is full of snow and lots of shovelling…..

Lemon Fennel and Coriander Roasted Butternut Squash

Ingredients

  • 1Kg (2.2 Ib) butternut squash (4 cups diced)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice 
  • 1 teaspoon ground coriander 
  • ½ teaspoon fennel seeds
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 450ºF (220ºC) ten minutes before using. Lightly coat or brush a sturdy roasting pan with non-stick cooking spray or vegetable oil. Set aside. (I used a 7½ x 12 inch/19 x 30cm)
  2. Place the squash in a ziplock bag and add the olive oil, lemon juice, coriander, and fennel seeds. Squish the bag to combine everything and set aside for at least 30 minutes or several hours or overnight in the fridge. Bring to room temperature before roasting. Please do not add salt until you’re ready to roast.
  3. Pour the marinated contents onto the prepared roasting pan, in a single layer and season with salt and freshly grated pepper (optional). Roast in the centre of the oven for 35-45 minutes flipping at least once, after twenty minutes.

Point to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked squash at 450ºF (230ºC) for 40 minutes.

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Step By Step Photos

Place the squash in a ziplock bag and add the olive oil, lemon juice, coriander, and fennel seeds. Squish the bag to combine everything and set aside for at least 30 minutes or several hours or overnight in the fridge. Bring to room temperature before roasting. Please do not add salt until you’re ready to roast.

Pour the marinated contents onto the prepared roasting pan, in a single layer and season with salt and freshly grated pepper (optional). Roast in the centre of the oven for 35-45 minutes flipping at least once, after twenty minutes.

Serve hot or warm or use as a pizza topping

myfavouritepastime.com

myfavouritepastime.com

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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