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Roasted Fennel and Summer Squash

Roasted Fennel and Summer Squash

Southern Living MARCH 2010

  • Yield: Makes 4 to 6 servings
  • Prep time: 15 Minutes
  • 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

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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Roasted Fennel and Summer Squash Recipe

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