Name: Spiced Winter Squash with Fennel
Yield: 4 Servings
Ingredients: 1 1 1/2-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges; 1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges; 1 large onion, root end left intact, then cut lengthwise into 1/2-inch-wide wedges; 3 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon chili powder; 1/2 teaspoon turmeric

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