Spiced Winter Squash with Fennel

From Bon Appetit

1 ½ lb butternut squash, peeled, cut into ¾” wide wedges
1 fennel bulb, cut into 1” wide wedges
1 large onion, cut into ½ inch wedges
3 Tbsp. Olive oil
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp chili powder
½ tsp tumeric

Preheat oven to 450° and put rack in the bottom third of oven.
Combine squash, fennel, and onion in 13 x 9 baking pan. Add oil and coat all veggies.
Mix all spices in small bowl and sprinkle over the vegetables. Toss to coat.
Sprinkle with salt and generous amount of pepper.
Roast until vegetables are tender and browned, turning once, about 45 minutes.
Servings-about 4

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