Roasted Squash & Fennel with Thyme

Name: Roasted Squash & Fennel with Thyme
Total time: 30 min
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; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper; ¼ cup thinly sliced garlic

2 Ratings
2 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, July/August 2009

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Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

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
¼ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup thinly sliced garlic

Directions

Step 1
Preheat oven to 450 degrees F.

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Step 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.

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

Serving Size:

about 2/3 cup

Per Serving:

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.

Exchanges:

1 vegetable, 1 fat

2 Ratings

5 star values: 0
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 1

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EatingWell User

08/25/2014

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

Katie Sechrist

01/05/2011

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

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Roasted Squash & Fennel with Thyme

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Roasted Squash & Fennel with Thyme

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Account

Roasted Squash & Fennel with Thyme

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Roasted Squash & Fennel with Thyme