adapted from tastykitchen.com
1 whole Acorn Squash
1 bulb Fennel
1 whole large onion
3 Tbls. olive oil
1 pinch salt
1 pinch cayenne pepper
Preheat oven to 400 degrees F. Cut the squash into wedges to facilitate peeling. Peel and cube the squash. Wash and trim the fennel, getting rid of the white outer layer and the fronds. Chop into 1-inch chunks. Chop onion into wedges. Put veggies in a large bowl and toss with olive oil and seasoning. Spread veggies out on a baking sheet and put in the oven. Stir every 20 minutes until squash is tender and fennel and onion are soft, about 45 minutes. Other ideas: before cooking, toss with Middle Eastern spices (cinnamon, turmeric, cumin, cayenne) and then serve over quinoa for a complete gluten free meal. Or add fresh thyme instead and serve as a side with roasted poultry.