• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Roasted Squash and Fennel with Thyme

  • 4servings
  • 30minutes
  • 66calories

Add to MenuAdd to Calendar

Source: www.delish.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 small (about 12 ounces) summer squash

  2. 1 1/2 cup(s) (about 1 small bulb) sliced fennel bulb , plus

  3. 1 tablespoon chopped fennel fronds, divided

  4. 1 tablespoon(s) extra-virgin olive oil

  5. 1 tablespoon(s) chopped fresh thyme

  6. 1/4 teaspoon(s) salt

  7. 1/4 teaspoon(s) freshly ground pepper

  8. 1/4 cup(s) thinly sliced garlic

Instructions Jump to Ingredients ↑

  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.

  3. Carb Servings: 1 vegetable, 1 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (35% daily value).

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback