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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. Slideshow:  Fall Produce Recipes 

Emily Farris
September 2014

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Credit: © Emily Farris

Recipe Summary

active:
10 mins
total:
50 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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