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Roasted Fennel and Summer Squash Recipe

Roasted Fennel and Summer Squash Recipe

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Ingredients:

Serving

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	658.63 Kcal (2758 kJ)
Calories from fat	252.62 Kcal
		% Daily Value*
Total Fat	28.07g	43%
Sodium	1567.45mg	65%
Potassium	3704.97mg	79%
Total Carbs	95.75g	32%
Sugars	40.25g	161%
Dietary Fiber	16.98g	68%
Protein	14.37g	29%
Vitamin C	103.5mg	172%
Iron	4.9mg	27%
Calcium	351.4mg	35%

Amount Per 100 g
Calories	45.5 Kcal (190 kJ)
Calories from fat	17.45 Kcal
		% Daily Value*
Total Fat	1.94g	43%
Sodium	108.27mg	65%
Potassium	255.92mg	79%
Total Carbs	6.61g	32%
Sugars	2.78g	161%
Dietary Fiber	1.17g	68%
Protein	0.99g	29%
Vitamin C	7.1mg	172%
Iron	0.3mg	27%
Calcium	24.3mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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