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Roasted Squash & Fennel with Thyme

July/August 2009

Your rating: None Average: 4 (27 votes)

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.



READER'S COMMENT:
"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. "
Roasted Squash & Fennel with Thyme Recipe

Makes: 4 servings, about 2/3 cup each

Active Time:

Total Time:

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

Per serving: 66 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 167 mg sodium; 388 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat


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