Roasted Squash and Fennel with Thyme
503
We love this simple and tasty recipe, toasted fennel adds more flavor to the squash, and they are fresh and tasty.
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 54g (1.9 oz)Amount per Serving
Calories 4562% of calories 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?
