Food recipes
Roasted Squash and Fennel with Thyme
Roasted Squash and Fennel with Thyme Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt fennel, bulb, raw spices, fennel seed oil, olive, salad or cooking spices, thyme, dried salt, table spice...
Roasted Squash and Fennel with Thyme
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
fennel, bulb, raw
spices, fennel seed
oil, olive, salad or cooking
spices, thyme, dried
salt, table
spices, pepper, black
spices, garlic powder
Directions:
Preheat oven to 450F.
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.
Spread the mixture evenly on a large, rimmed baking sheet.
Roast for 10 minutes.
Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more.
Stir in fennel fronds and serve.
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
fennel, bulb, raw
spices, fennel seed
oil, olive, salad or cooking
spices, thyme, dried
salt, table
spices, pepper, black
spices, garlic powder
Directions:
Preheat oven to 450F.
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.
Spread the mixture evenly on a large, rimmed baking sheet.
Roast for 10 minutes.
Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more.
Stir in fennel fronds and serve.