Roasted Fennel and Summer Squash |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 |
Directions:
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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