Weekend Recipe: Roasted Winter Squash and Fennel
Care for an extremely simple America's Test Kitchen recipe? This one is perfect for the holidays, or any day you want a dish that's easily assembled. The cranberries make it sing.
Roasted Winter Squash and Fennel
Serves 8
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
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.