-Preheat your oven to 375 degrees.

-Peel 1 winter squash (about 2 pounds total).

-Halve lengthwise, seed and then cut into ¾ inch wide wedges.

-Cut 1-2 fennel bulbs in half the long way.

-Chop into 1.5 inch wedges.

-Combine squash and fennel on a large baking sheet.

-Add 3 TBS olive oil and toss to coat.

-In a small bowl, mix the following together:

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp chili powder

½ tsp turmeric

-Blend the spice mixture then sprinkle evenly over the vegetables and toss to coat.

-Sprinkle generously with sea salt and pepper.

-Roast until vegetables are tender and browned, turning every 15 minutes for 30 minutes.

-Cut the ends off of 1 leek then slit in half the long way.

-Clean well between the layers, then chop each leek into half inch moon shapped pieces.

-Pull the tray out, stir in the chopped leek and then roast for another 15 minutes until the squash is nicely browned.