Roasted Squash & Fennel with Thyme
By KimberlyB
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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
Details
Preparation time 10mins
Cooking time 40mins
Adapted from cooking.com
Preparation
Step 1
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.
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