- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This six-ingredient recipe features one stellar seasonal squash.
Ingredient:
- 1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
- 1/2 medium onion, coarsely chopped
- 1 bay leaf
- 1 medium fennel bulb, cored and cut into thin wedges
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- Chopped toasted pecans and small marjoram leaves, for garnish
