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Roasted Squash and 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

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.

 

* not incl. in nutrient facts

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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?

 

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