Roasted Squash And Fennel Bake .

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.

Ingredients:

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

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Directions:

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.