Roasted Autumn Vegetables with Apple | RICARDO

Ingredients

• 1 butternut squash, about 2.2 lb (1 kg), peeled, halved lengthwise and seeded
• 1 large fennel bulb
• 2 red onions, cut into small wedges
• 1 garlic clove, chopped
• 3 tbsp (45 ml) olive oil
• 1 Cortland apple, unpeeled, seeded and cut into thin half-slices
• Fennel fronds, finely chopped, to taste
• 1/3 cup (75 ml) old-fashioned apple juice
• 2 tbsp (30 ml) apple cider vinegar
• 1 tbsp (15 ml) maple syrup