Recipe Image

Roasted Squash & Fennel with Thyme

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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)
    • 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

Directions

  • 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.
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