Ingredients Jump to Instructions ↓

  1. 2 small summer squash, (about 12 ounces)

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

  3. 1 tablespoon chopped fennel fronds, divided

  4. 1 tablespoon extra-virgin olive oil

  5. 1 tablespoon chopped fresh thyme

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon freshly ground pepper

  8. 1/4 cup thinly sliced garlic

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. 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.


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