Pumpkin Courge and Fennel Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This recipe is Nutmeg’s nod to Halloween this year – no candy, no pumpkin carving. Instead we are having a very healthy orange coloured dish.

  • 1 Large Squash, in France we used Courge you can use butternut
  • 2 Large Fennel Bulbs, cleaned and chopped
  • 1 Large Red Pepper, seeds removed and diced
  • 4 Tablespoons Olive Oil
  • 2 Tablespoons Provencal spices (dried rosemary, thyme, oregano, sage)
  • Salt and Pepper, to taste
  1. Preheat the oven to 375F
  2. Cut the squash in big chunks, remove the seeds and stringy bits
  3. Clean and cut the fennel in six or eight pieces
  4. Clean and cut the red pepper
  5. Toss all the vegetables in olive oil and Provencal spices
  6. In a large roasting pan, put all of the vegetables in the oven and roast until starting to soften 25-30 minutes
  7. Remove and cool
  8. Toss in a light mustard vinaigrette (oil, vinegar, mustard)
  9. Add Salt and pepper to taste
Recipe by Ginger and Nutmeg at http://www.gingerandnutmeg.com/2010/10/happy-halloween-in-france