Winter Squash and Fennel Roast Recipe

• 1 butternut squash (about 2.5 lbs), peeled, halved lengthwise, seeded, and chopped
• 2 Granny Smith apples, peeled, cored, and chopped
• 2 fennel bulbs, halved lengthwise, cored, and chopped; plus 2 tbsp chopped fennel fronds
• 1/2 cup dried cranberries
• 1/4 cup olive oil
• 1 1/2 tsp salt
• 1/2 tsp freshly ground pepper

Directions