Preparation details
- Prep time
- 12 min
- Yield
- 4 servings
- Serving
- Serve warm as a side dish or add to grain bowls and salads.
- Duration
- Roast 25–30 minutes. Total time: about 42 minutes. Oven: 425°F / 220°C.
Fennel-seed roasted squash
Roasted winter squash with fennel seed and lemon for a simple everyday side.
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Associated use
Where this preparation appears
This link provides navigation context. Evidence and health guidance belong to the ingredient-condition page.
Intestinal gas self-care guide →Menstrual cramps self-care guide →About the ingredient
Fennel
Foeniculum vulgare fruit, commonly called fennel seed, used as a culinary spice and in oral herbal medicines.
See evidence, safety, and uses →Ingredients
- Winter squash
- About 1 1/2 pounds / 680 g, peeled and cubed
- Olive oil
- 1 1/2 tablespoons
- Fennel seed
- 1 teaspoon, lightly crushed
- Lemon
- 1/2, for juice and zest
- Salt
- 1/4 teaspoon, or to taste
Instructions
- Heat the oven to 425°F / 220°C.
- Toss squash with olive oil, fennel seed, salt, and a little lemon zest.
- Roast 25–30 minutes until browned and tender, turning once.
- Finish with a squeeze of lemon juice before serving.
Equipment: baking sheet, knife, mixing bowl.
Safety information
No published ingredient-specific cautions are attached.
Condition-specific cautions
Intestinal gas: Avoid medicinal fennel if you are allergic to fennel or related Apiaceae plants. Pregnancy and breastfeeding safety are not established well enough for routine medicinal use without professional advice. Follow product-specific age and duration limits.
Menstrual cramps: Avoid medicinal fennel if allergic to fennel or related Apiaceae plants. Because safety data are limited, seek professional advice during pregnancy or breastfeeding and before use with regular medicines.