Roasted Squash and Fennel with Thyme - Crossroads Community Farm

Ingredients

• 2 small summer squash, (about 12 ounces)
• 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup thinly sliced garlic