Butternut Squash with Fennel and Apple

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Fennel and apple round out this easy oven-roasted butternut squash dish. Gala apples are suggested, but any mild, sweet variety will do.

Butternut Squash with Fennel and Apple
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

  1. 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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