Spiced Winter Squash With Fennel

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
156
FAT
35%
CHOL
0%
SOD
3%

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Ingredients for 4 servings

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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