- 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
How to Make It
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.