Kabocha squash and fennel

Kabocha squash and fennel

 This is a rich, flavorful, and savory side dish that uses two of my most favorite vegetables: kabocha squash (delicious, creamy, sweet) and fennel (tender and sweet with a mild anise flavor). It’s a simple recipe, yet the ingredients speak for themselves. Except for prepping the squash, this recipe is super easy to whip up any night of the week; it can be a side dish, or serve it with brown rice and it becomes a main course! Yum!


  • 2 tbsp. of butter or Earth Balance non-dairy butter
  • 20 (about 1/2 bag) pearl onions, peeled and whole
  • 3 garlic cloves, diced
  • 1/2 fennel bulb, sliced in thin half moons
  • 1/2 cup of dry white wine
  • 1/2 cup of veggie broth
  • 1/4 tsp. of salt
  • 1/4 tsp. of fresh-ground pepper (to taste)
  • 4 cup of kabocha squash, peeled and cubed


Heat butter in a large saucepan over medium heat

Sautee onions and squash for about 5 minutes, or until slightly browned

Add garlic and fennel, sautee for 5 more minutes

Add wine and broth to saucepan, mix together ingredients, then cover

Let everything simmer for 10-15 minutes, stirring occasionally (add a little more broth to the pan if the liquid burns off)

When the squash is tender, uncover and let sit for 5-10 minutes before serving


Start your morning green

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