Roasted Squash and Fennel with Thyme

1. 1

   Preheat oven to 450F.

2. 2

   Quarter squash lengthwise, then cut crosswise into 1-inch pieces.

3. 3

   Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl.

4. 4

   Spread the mixture evenly on a large, rimmed baking sheet.

5. 5

   Roast for 10 minutes.

6. 6

   Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more.

7. 7

   Stir in fennel fronds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.