Butternut Squash with Fennel
Low carb fall dishes are hard to do and to keep hearty. It isn't heavy but is substantial, and delicious. If you don't like the fennel to crunch slice thinly. Add more white pepper if you like some heat.
Butternut Squash with Fennel
Low carb fall dishes are hard to do and to keep hearty. It isn't heavy but is substantial, and delicious. If you don't like the fennel to crunch slice thinly. Add more white pepper if you like some heat.
Cooking Instructions
- 1
Preheat oven 400 degrees Fahrenheit
- 2
Cube the fennel. Peel, core, and dice the apples. Slice the bacon into small pieces.
- 3
Mix everything together, except Pink Himalayan salt and butter.
- 4
Put the mixture into a pan, 9x13.
- 5
Slice the butter into pats and place on top of the mixture in pan.
- 6
Cover and put into oven for and hour and 15 minutes.
- 7
Uncover and add Pink Himalayan salt sprinkle on top.
- 8
Let rest 10 minutes, serve I hope you enjoy!
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