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Roasted Fennel Summer Squash

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Roasted Fennel Summer Squash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dishes
Serves: 6
Ingredients
  • About 1-1/2 lbs of assorted summer squash such as pattypan, a yellow squash, and a zucchini
  • 1 small-medium fennel bulb
  • 1 to 1-1/2 tbsp fresh thyme leaves or 1 tsp dried
  • ¼ tsp sea salt
  • ¼ tsp coarse pepper
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, sliced very thin
Instructions
  1. Preheat the oven to 450 degrees.
  2. Quarter the long squash lengthwise, then cut into 1″ pieces. Cut the pattypan anyway you can so it is about 1″ pieces too. Cut the butt end and the stalks off of the fennel bulb. Save the stalks – you’ll need a couple of the “fronds” at the end. Slice the rest of the bulb across and peel apart to make a bunch of “V” shaped slices.
  3. Throw the squash and fennel into a bowl large enough to hold it all with a little room for tossing. Add in the thyme, salt, pepper, and olive oil.
  4. Toss everything to coat well.
  5. Spread it in a 1″ deep baking pan so it is roughly a single layer.
  6. Put it in the oven for 10 minutes.
  7. After 10 minutes in the oven, take it out and sprinkle the garlic slices over everything. Stir it up a bit, then put it back in the oven for about 5 or so more minutes – until the fennel starts to brown a touch and everything else is tender.
  8. Chop up a couple of fronds of the fennel (maybe ½ tbsp worth) and sprinkle over top.

 

Gather Up:

  • About 1-1/2 lbs of assorted summer squash such as pattypan, a yellow squash, and a zucchini
  • 1 small-medium fennel bulb
  • 1 to 1-1/2 tbsp fresh thyme leaves or 1 tsp dried
  • 1/4 tsp sea salt
  • 1/4 tsp coarse pepper
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, sliced very thin


Preheat the oven to 450 degrees.  Quarter the long squash lengthwise, then cut into 1″ pieces.  Cut the pattypan anyway you can so it is about 1″ pieces too.  Cut the butt end and the stalks off of the fennel bulb.  Save the stalks – you’ll need a couple of the “fronds” at the end, and you never know when you might find a recipe that needs a stalk or two of fennel.  Slice the rest of the bulb across and peel apart to make a bunch of “V” shaped slices.

Throw the squash and fennel into a bowl large enough to hold it all with a little room for tossing.  Add in the thyme, salt, pepper, and olive oil.  Toss everything to coat well.  Spread it in a 1″ deep  baking pan so it is roughly a single layer.  Put it in the oven for 10 minutes.

After 10 minutes in the oven, take it out and sprinkle the garlic slices over everything.  Stir it up a bit, then put it back in the oven for about 5 or so more minutes – until the fennel starts to brown a touch and everything else is tender.

Chop up a couple of fronds of the fennel (maybe 1/2 tbsp worth) and sprinkle over top.  Serve along side whatever main dish you’ve chosen.  Enjoy!

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