Roasted Squash & Fennel with Thyme
We love this simple and tasty recipe, toasted fennel adds more flavor to the squash, and they are fresh and tasty.
We love this simple and tasty recipe, toasted fennel adds more flavor to the squash, and they are fresh and tasty.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
yellow summer squash
2 small |
|
| 355 | ml |
fennel bulb
1 small |
*
|
| 15 | ml |
fennel fronds
chopped |
*
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
thyme
freshly chopoped |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
*
|
| 59 | 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.
