Winter Squash and Fennel Roast

By DreiFromBK

This Winter Squash and Fennel Roast recipe is a fresh take on typical roasted vegetables. Fennel lends the holiday side dish recipe a licorice bite and sweetness, and dried cranberries add concentrated tartness. To ensure even cooking, we chopped our squash, apples, and fennel as close to the same size as possible. We also found that if we had fennel bulbs with the fronds attached, they could be chopped and added to the roasted vegetables.

Ingredients

• Serves 8
• The feathery green tops (called fronds) of the fennel bulb have a mild licorice flavor.
• Ingredients
• 1 butternut squash (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and chopped
• 2 Granny Smith apples, peeled, cored, and chopped
• 2 fennel bulbs, halved lengthwise, cored, and chopped; plus 2 tablespoons chopped fennel fronds (optional)
• 1/2 cup dried cranberries
• 1/4 cup olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

Details

Adapted from cookscountry.com

Preparation

Step 1

Adjust oven rack to upper-middle position and heat 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 on baking sheet and roast until vegetables are tender and lightly browned, about 1 hour. Serve.