Skip to content
    Roasted Squash & Fennel With Thyme

    We have only one word for this recipe: magical. As the vegetables roast in the oven, the fennel develops sweet, caramel flavors and the summer squash is infused with the garlic. Serve it with grilled pork chops or chicken.

    Ingredients

    • 2 small summer squash (about 12 ounces)
    • 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon chopped fresh thyme
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/4 cup thinly sliced garlic

    Instructions

    Step 1
    Preheat oven to 450°F.
    Step 2
    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. 
    Step 3
    Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. 
    Step 4
    Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. 
    Step 5
    Stir in fennel fronds and serve

    Healthy Recipe Finder