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20 minute dinner recipes

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Roasted Squash & Fennel with Thyme


From EatingWell:  July/August 2009

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.

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



  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.


Per serving : 66 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 8 g Carbohydrates; 2 g Protein; 2 g Fiber; 167 mg Sodium; 388 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat