Spiced Winter Squash with Fennel

Ingredients in this Recipe

1 1 1/2 pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4 inch wide wedges
1 fennel bulb, trimmed, cut lengthwise into 1 inch wide wedges
1 large onion, root end left intact, then cut lengthwise into 1/2 inch wide wedges
1 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon turmeric
3 tablespoons olive oil

See Full Recipe at Epicurious