-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.