Roasted Summer Squash and Fennel with Thyme | Squash Summer | Boston Organics

Ingredients

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