Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, butternut squash with fennel. It is one of my favorites food recipes. This time, I am going to 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 fast, it tastes yummy. It is enjoyed by millions daily. Butternut Squash with Fennel is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. 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:
- Prepare 2 pounds cubed butternut squash
- Prepare 1 large bulb and stems fennel
- Take 3 large Michigan red apples
- Make ready 1 pound bulk sausage
- Get 1/2 pound bacon
- Take 1/2 teaspoon salt
- Get 1/2 teaspoon white pepper powder
- Make ready 1/2 teaspoon celery salt
- Get 1/2 teaspoon onion powder
- Take 1/2 teaspoon Pink Himalayan Salt
- Make ready 1/2 teaspoon granulated garlic powder
- Prepare 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 this up with this exceptional food butternut squash with fennel recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
