Roasted Fennel and Summer Squash

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Other Time: 40 Minutes


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


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.