Recipes

Butternut Squash with Fennel and Apple

Name: Butternut Squash with Fennel and Apple
Total time: 50 min
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

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

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

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.