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Winter Squash and Fennel Roast
Ingredients
- 1 butternut squash (about 2.5 lbs), peeled, halved lengthwise, seeded, and chopped
- 2 Granny Smith apples, peeled, cored, and chopped
- 2 fennel bulbs, halved lengthwise, cored, and chopped; plus 2 tbsp chopped fennel fronds
- 1/2 cup dried cranberries
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 1/2 tsp freshly ground pepper
Directions
- Preheat oven to 400 degrees
- Toss squash, apples, fennel (and fronds, if using), cranberries, oil, salt, and pepper in large bowl until well coated
- Arrange squash mixture in a single layer on a baking sheet
- Roast until vegetables are tender and lightly browned, about 1 hour.
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