Roasted Butternut Squash & Fennel

Roasted Butternut Squash & Fennel:

(serves 6-8 as a side dish)
3 lb butternut squash, peeled, de-seeded and cubed
1 large fennel bulb, greens removed, sliced thin
2 tbs (approx) extra virgin olive oil
Salt & pepper

Directions:
Heat oven to 400. Line a baking sheet with foil. Toss butternut squash and fennel slices in olive oil, salt and pepper. Roast until caramelized and tender.