Roasted Fennel and Summer Squash

Recipe from Southern Living

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Recipe Time

Prep Time:
Other Time: 40 Minutes


Ingredients

  • 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

Preparation

  1. 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.
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