Roasted Squash & Fennel with Thyme

Rating: 3.75 stars
4 Ratings
  • 5 star values: 2
  • 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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2009

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Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
Dairy-Free
Diabetic Appropriate
Gluten-Free
Vegetarian
Vegan
Low Sodium
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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

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
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Reviews (2)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
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 Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
Katie Sechrist
Rating: 1 stars
10/29/2011
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 Read More
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EatingWell User
Rating: 5 stars
01/11/2012
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! Read More
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