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Roasted Squash & Fennel with Thyme

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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
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
12 ounces yellow summer squash
2 small
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1 ½ cups fennel bulb
1 small
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1 tablespoon fennel fronds
chopped
*Camera
1 tablespoon olive oil, extra-virgin
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1 tablespoon thyme
freshly chopoped
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¼ teaspoon salt
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¼ teaspoon black pepper
freshly ground
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¼ cup garlic
thinly sliced
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Ingredients

Amount Measure Ingredient Features
346.8 ml/g yellow summer squash
2 small
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355 ml fennel bulb
1 small
* Camera
15 ml fennel fronds
chopped
* Camera
15 ml olive oil, extra-virgin
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15 ml thyme
freshly chopoped
* Camera
1.3 ml salt
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1.3 ml black pepper
freshly ground
* Camera
59 ml garlic
thinly sliced
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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 4562% 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?
 

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