Recipe: Butternut Squash with Fennel and Apple

via Food and Wine


One 3-pound butternut squash, peeled, seeded and sliced crosswise into 1/4-inch-thick pieces

2 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


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.