Recipes Butternut Squash with Fennel and Apple 5.0 (1) 3 Reviews Fennel and apple round out this easy oven-roasted butternut squash dish. Gala apples are suggested, but any mild, sweet variety will do. By Emily Farris Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Emily Farris Active Time: 10 mins Total Time: 50 mins Yield: 6 Ingredients One 3-pound butternut squash, peeled, seeded and sliced crosswise into 1/4-inch-thick pieces 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 Sea salt Freshly ground pepper Directions 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. Rate it Print