Roasted Summer Squash and Fennel with Thyme

From Eating Well, July/August 2009

2 small summer squash
1 1/2 cups sliced fennel bulbs (about 1 small bulb), plus 1 tbsp chopped fennel fronds, divided
1 tbsp olive oil
1 tbsp chopped fresh thyme
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup thinly sliced garlic

Preheat oven to 450. Quarter squash lengthwise, then cut crosswise into 1 inch pieces. Combine the squash with sliced fennel, olive oil, thyme, salt and pepper in a large bowl. Spread mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.

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