Roasted Fall & Winter Squash with Fennel and Herbs

Oct 22, 2026

Roasted Fall & Winter Squash with Fennel and Herbs

by Emily Stenard

 

Serves 4–6

Ingredients

  • 2–2½ lb winter squash (delicata, honeynut, butternut, Desert Spirit, or your favorite), cut into 1″cubes
  • 1 fennel bulb, cut into thin wedges (save the fronds for garnish)
  • 3 tbsp bison or beef tallow, melted in oven safe bowl or cup while oven pre heats
  • Oregano: 1 tbsp dried or 3 tbsp fresh, chopped
  • Sage: 1 tbsp dried or 3 tbsp fresh, chopped
  • Thyme: 1 tbsp dried or 3 tbsp fresh leaves
  • Garlic: 2 tsp granules or 3–4 cloves, microplaned or minced
  • Red pepper flakes to taste
  • Sea salt to taste

Steps

  1. Preheat the oven to 425°F.. put tallow in oven safe receptacle to melt
  2. Prep the squash. Leave the skin on delicata and honeynut (it’s tender and edible). Peel butternut
  3. Toss the squash and fennel with the melted tallow, herbs, red pepper flakes, sea salt, and garlic granules. If using fresh garlic, hold it until step 5.
  4. Spread everything in a single layer. Crowding steams instead of roasts.
  5. Roast for 20 minutes, flip, add fresh garlic if using, and roast another 10–20 minutes, until caramelized and fork-tender.
  6. Finish with chopped fennel fronds and a pinch of flaky salt.

Herb rule of thumb: for a bold, flavorful result, use about 1 tbsp of each dried herb (or 3 tbsp fresh) per 2 lb of squash. Fresh herbs are about ⅓ the strength of dried, so triple the amount when swapping.

Winter Squash

That deep orange color comes from beta-carotene, which your body turns into vitamin A for healthy eyes, skin, and immunity. Squash also brings fiber, potassium, and vitamin C.

Fennel

Fennel adds fiber and potassium, and its natural compound anethole has long been used to ease digestion and bloating.

Herbs, Garlic, and Red Pepper

Oregano and thyme are rich in thymol and carvacrol, antioxidants with antimicrobial properties. Sage brings rosmarinic acid, which helps calm inflammation. Garlic’s allicin supports heart and immune health, and red pepper’s capsaicin adds a gentle metabolic boost.

Tallow

Beta-carotene is fat-soluble, so roasting in tallow helps your body absorb more of it. Grass-fed tallow also offers fat-soluble vitamins and holds up well to high heat.