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Roasted Squash & Fennel with Thyme
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Preparation time:
Total time: 30 minutes
Source:
| 4 servings, about 2/3 cup | each |
| Active Time: 30 minutes 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 |
| rosemary, alternative | |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground pepper |
| 1/4 cup | thinly sliced garlic |
PREPARATION
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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