Butternut Squash with Fennel and Apple

• One 3-pound butternut squash, peeled, seeded and sliced crosswise into 1/4-inch-thick pieces
• 2 Gala apples, cored and sliced into 1/4-inch-thick pieces
• 1 medium fennel bulb, halved and sliced into 1/4-inch-thick pieces
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 tablespoon minced fresh thyme
• Sea salt
• Freshly ground pepper

1. Preheat the oven to 425.
2. In a large bowl, toss the squash, apples and fennel with the olive oil, honey and thyme.
3. Season with salt and pepper.
4. Spread the squash, fennel, and apple on a baking sheet in a single layer and roast in the oven for 25 minutes.
5. Toss and continue cooling for about 20 more minutes, until tender and lightly browned.
6. Transfer to a bowl and serve.

butternut squash, gala apples, fennel bulb, extravirgin olive oil, honey, thyme, salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/butternut-squash-with-fennel-and-apple (may not work)