Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Any leftover vegetables from this recipe can easily become the base for a soup or stew. Just brown beef stew meat, and add a little beef broth.

Micol Negrin
Recipe by Cooking Light October 2007


Recipe Summary

6 servings (serving size: about 3/4 cup vegetable mixture)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel, squash, and next 7 ingredients (through nutmeg) in a large shallow roasting pan coated with cooking spray. Bake at 425° for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired.

Nutrition Facts

106 calories; calories from fat 22%; fat 2.6g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.2g; protein 2g; carbohydrates 20.9g; fiber 4.2g; iron 1.1mg; sodium 237mg; calcium 78mg.