Pumpkin Courge and Fennel Salad
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 6-8
- 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
- Preheat the oven to 375F
- Cut the squash in big chunks, remove the seeds and stringy bits
- Clean and cut the fennel in six or eight pieces
- Clean and cut the red pepper
- Toss all the vegetables in olive oil and Provencal spices
- In a large roasting pan, put all of the vegetables in the oven and roast until starting to soften 25-30 minutes
- Remove and cool
- Toss in a light mustard vinaigrette (oil, vinegar, mustard)
- Add Salt and pepper to taste
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2010/10/happy-halloween-in-france
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