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Roasted Squash and Fennel with Thyme

Roasted Squash & Fennel with Thyme

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Submitted by vegemary

We love this simple and tasty recipe, toasted fennel adds more flavor to the squash, and they are fresh and tasty.

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

28 min

Ingredients

12 346.8
OUNCES ML/G YELLOW SUMMER SQUASH
2 small
1 ½ 355
CUPS ML FENNEL BULB
1 small *
1 15
TABLESPOON ML FENNEL FRONDS
chopped *
1 15
TABLESPOON ML OLIVE OIL, EXTRA-VIRGIN
1 15
TABLESPOON ML THYME
freshly chopoped *
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 45 62% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 150mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 16%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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