Fennel and apple round out this easy oven-roasted butternut squash dish. Gala apples are suggested, but any mild, sweet variety will do.
Slideshow: Fall Produce Recipes
One 3-pound butternut squash, peeled, seeded and sliced crosswise into
2 Gala apples, cored and sliced into 1/4-inch-thick pieces
1 medium fennel bulb, halved and sliced into 1/4-inch-thick pieces
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon minced fresh thyme
Freshly ground pepper
How to Make It
Preheat the oven to 425°. In a large bowl, toss the squash, apples and fennel with the olive oil, honey and thyme. Season with salt and pepper. Spread the squash, fennel, and apple on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooling for about 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.
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