Roasted Squash &
Fennel with Thyme
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- 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 - 1/4 teaspoon salt - 1/4 teaspoon freshly ground pepper - 1/4 cup thinly sliced garlic – use minced scapes |
(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. |