Roasted Squash and Fennel with Thyme

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Roasted Squash and Fennel with Thyme

Yields1 Serving
 2 small summer squash, (about 12 ounces)
  1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
  1 tablespoon extra-virgin olive oil
  1 tablespoon chopped fresh thyme
  1/4 teaspoon salt
  1/4 teaspoon freshly ground pepper
  1/4 cup thinly sliced garlic
1

Preheat oven to 450°F.

2

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.

Ingredients

 2 small summer squash, (about 12 ounces)
  1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
  1 tablespoon extra-virgin olive oil
  1 tablespoon chopped fresh thyme
  1/4 teaspoon salt
  1/4 teaspoon freshly ground pepper
  1/4 cup thinly sliced garlic

Directions

1

Preheat oven to 450°F.

2

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.

Notes

Roasted Squash and Fennel with Thyme
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