Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, butternut squash with fennel. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Butternut Squash with Fennel is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Butternut Squash with Fennel is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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 2 pounds cubed butternut squash
- Prepare 1 large bulb and stems fennel
- Get 3 large Michigan red apples
- Prepare 1 pound bulk sausage
- Make ready 1/2 pound bacon
- Take 1/2 teaspoon salt
- Make ready 1/2 teaspoon white pepper powder
- Prepare 1/2 teaspoon celery salt
- Get 1/2 teaspoon onion powder
- Make ready 1/2 teaspoon Pink Himalayan Salt
- Get 1/2 teaspoon granulated garlic powder
- Make ready 1 stick butter
Instructions 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!
So that is going to wrap it up with this special food butternut squash with fennel recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!