Roasted Fennel and Summer Squash

Southern Living
Makes 4 to 6 servings


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2 small fennel bulbs
3 cups coarsely chopped yellow squash
1 cup coarsely chopped sweet onion
2 tablespoons olive oil
1 teaspoon freshly ground pepper
1/2 teaspoon salt


Prep: 15 Minutes
Other Time: 40 Minutes

Preheat oven to 450°. Trim stalks from fennel bulbs. Cut bulbs lengthwise into 1/2-inch-thick wedges; chop 2 Tbsp. fronds. Toss wedges with yellow squash, onion, olive oil, pepper, and salt. Place in a lightly greased large roasting pan. Bake 25 minutes. Stir once, and bake 15 minutes or until fennel is tender and begins to caramelize. Sprinkle with chopped fronds.

Created date

February 2010