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Roasted Squash With Fennel & Thyme

Roasted Squash With Fennel & Thyme

Roasted Squash With Fennel & Thyme

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Number of Servings: 4
Serving Size: 1 cup


  • 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


  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

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