Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell Magazine, July/August 2009

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • 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.

Tips

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 Facts

about 2/3 cup
66 calories; protein 1.9g; carbohydrates 7.6g; dietary fiber 2.2g; sugars 3.2g; fat 3.8g; saturated fat 0.6g; vitamin a iu 565IU; vitamin c 21.5mg; folate 33.3mcg; calcium 44.7mg; iron 0.8mg; magnesium 22.8mg; potassium 390.3mg; sodium 166.8mg; thiamin 0.1mg.

1 vegetable, 1 fat

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