Thursday, November 1, 2007

Roasted Squash And Fennel Bake ..... November is the month that thoughts turn to a Thanksgiving menu.

Roasted Squash And Fennel Bake
I always assemble the recipes early in the month for my Thanksgiving dinner. With the cooler weather, appetites are set for a hearty meal. This is a dish that I will serve.
1 butternut squash (about 2 1/2 pounds), peeled, halved, 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 teaspoon salt
1/2 teaspoon freshly ground black pepper
Adjust oven rack to middle position and heat oven to 400 degrees. Toss together the vegetables and seasonings and toss until well coated. Place in a rectangular baking sheet and roast until vegetables are tender and lightly browned, about 1 hour.

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