Roasted Squash and Fennel with Thyme

Name: Roasted Squash and Fennel with Thyme
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

crossroadscommunityfarm.com

2 Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl.

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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