Roasted Squash & Fennel with Thyme

Roasted Squash & Fennel with Thyme

4 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 small summer squash, (about 12 ounces)
  • 1½ 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
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup thinly sliced garlic


  • Active

  • Ready In

  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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about ⅔ cup
  • Per serving: 66 calories; 4 g fat(1 g sat); 2 g fiber; 8 g carbohydrates; 2 g protein; 33 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 565 IU vitamin A; 22 mg vitamin C; 45 mg calcium; 1 mg iron; 167 mg sodium; 390 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

Reviews 4

August 25, 2014
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By: EatingWell User
Oh yum. Had tarragon and used it instead of thyme. Also had 1 summer and 1 zucchini squash. It was really, really good. And easy to make! Pros: Easy, flavorful, healthy
January 11, 2012
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By: EatingWell User
Made with Rosemary instead of thyme. Quick to make with a flavor that tastes like it took longer. Served with Apricot Chicken, sauteed spinach, and Harvest Blend quinoa pilaf from Trader Joe's. Almost didn't have enough to serve because it was so good I was stealing from the plate while I was cooking the other items!
January 05, 2011
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By: Katie Sechrist
Pretty, but tastes odd I am a squash lover, but this was quite an odd dish for me and my family. The thyme was overpowering, perhaps with another spice? We're adventurous eaters, but this was not for us. Pros: Beautiful on the table, and easy to prepare Cons: Tastes funky
August 14, 2010
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By: EatingWell User
This dish is very impressive at a potluck! Delicious. You can also substitute fresh rosemary for thyme, maybe add a dash of red wine vinegar after cooking.
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