Roasted Squash & Fennel with Thyme

4.0 (32)
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.

Yield: 4 servings, about 2/3 cup each
Active Time: 30
Total Time: 30

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

Preparation

  1. Preheat oven to 450°F.
  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. 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.

Nutrition

Nutrition Per Serving

calories 66
fat 4 g (1 g sat, 3 g mono)
cholesterol 0 mg
carbohydrates 8 g
protein 2 g
fiber 2 g
sodium 167 mg
potassium 388 mg

Nutrition Bonus Vitamin C (35% daily value).

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 1 fat

From EatingWell July/August 2009