Roasted Squash With Fennel & Thyme

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Number of Servings: 4
Serving Size: 1 cup

Ingredients:

• 2 small Summer Squash, about 12 oz. (Yellow or crookneck squash)
• 1 ½ cups sliced Fennel Bulb, (about 1 small bulb), plus 1 T. chopped Fennel fronds, divided
• 1 T + 1 tsp. olive oil
• 1 T chopped fresh Thyme ¼ tsp salt
• ¼ tsp freshly ground Black Pepper
• ¼ cup thinly sliced garlic

Directions:

1. Preheat oven to 450 degrees
2. Quarter squash lengthwise, then cut crosswise into 1-inch pieces
3. Combine the squash with the sliced fennel, oil, thyme, salt and pepper in a large bowl.
4. Spread the mixture on a large, rimmed baking sheet.
5. Roast for 10 minutes.
6. Stir in Garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more
7. Stir in the fennel fronds and serve.

Profile Exchange: 1 cup vegetables, 1 fat 

Photo courtesy of Dawn of Food