Winter Squash and Fennel Roast
By America's Test KitchenPublished on November 13, 2011
Time
1½ hours
Yield
Serves 8
Ingredients
1 butternut squash (about 2 ½ pounds), peeled, halved lengthwise, seeded, and chopped2 Granny Smith apples, peeled, cored, and chopped2 fennel bulbs, halved lengthwise, cored, and chopped; plus 2 tablespoons chopped fennel fronds (optional)½ cup dried cranberries ¼ cup olive oil 1 ½ teaspoons salt ½ teaspoon pepper
Before You Begin
The feathery green tops (called fronds) of the fennel bulb have a mild licorice flavor.
Instructions
- 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.
Time
1½ hoursYield
Serves 8Ingredients
1 butternut squash (about 2 ½ 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)
½ cup dried cranberries
¼ cup olive oil
1 ½ teaspoons salt
½ teaspoon pepper
Ingredients
1 butternut squash (about 2 ½ 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)
½ cup dried cranberries
¼ cup olive oil
1 ½ teaspoons salt
½ teaspoon pepper
Ingredients
1 butternut squash (about 2 ½ 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)
½ cup dried cranberries
¼ cup olive oil
1 ½ teaspoons salt
½ teaspoon pepper
Why This Recipe Works
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.
Before You Begin
The feathery green tops (called fronds) of the fennel bulb have a mild licorice flavor.
Instructions
- 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.
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