Roasted Squash & Fennel with Thyme
We love this simple and tasty recipe, toasted fennel adds more flavor to the squash, and they are fresh and tasty.
Yield
4 servingsPrep
10 minCook
10 minReady
28 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
yellow summer squash
2 small |
|
| 1 ½ | cups |
fennel bulb
1 small |
*
|
| 1 | tablespoon |
fennel fronds
chopped |
*
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
thyme
freshly chopoped |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ¼ | cup |
garlic
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
yellow summer squash
2 small |
|
| 355 | ml |
fennel bulb
1 small |
*
|
| 15 | ml |
fennel fronds
chopped |
*
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
thyme
freshly chopoped |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 59 | ml |
garlic
thinly sliced |
|
Directions
Preheat oven to 450°F.
Quarter squash lengthwise, then cut crosswise into 1-inch pieces.
Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl.
Spread the mixture evenly on a large, rimmed baking sheet.
Roast for 10 minutes.
Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more.
Stir in fennel fronds and serve.
