summer squash (about 12 ounces)
1 1/2 cups
sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
extra-virgin olive oil
chopped fresh thyme
freshly ground pepper
thinly sliced garlic
- 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
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