1 1/2 pounds butternut squash cut into wedges (peel, cut in half lengthwise, then seed, cut in half crosswise, then cut lengthwise into 3/4" wide wedges)
1 fennel bulb, trimmed and cut lengthwise into 1" wide wedges
1 large onion with root end left intact, cut lengthwise into 1/2" wide wedges
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon turmeric
Salt and pepper
Position rack in bottom third of oven and preheat to 450° F.
Combine squash, fennel and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.