Roasted Squash & Fennel with Thyme

From EatingWell

We have only one word for this recipe: magical. As the vegetables roast in the oven, the fennel develops sweet, caramel flavors and the summer squash is infused with the garlic. Serve it with grilled pork chops or chicken.

4 servings, about 2/3 cup each

Active Time: 30 minutes

Total Time: 30 minutes

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

Preparation

1. Preheat oven to 450°F.
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. 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.

Summer Squash Casserole With Bacon

Squash Casserole With Bacon

* 4 strips bacon
* 5 medium yellow summer squash
* 1/2 cup chopped onion
* 1 tablespoon butter
* 2 eggs, beaten
* salt and pepper to taste
* 1/2 to 3/4 cup shredded Cheddar cheese

Slice squash about 1/4-inch thick; cook in boiling salted water until tender. Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside. In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper. Cook, stirring, until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, bacon, and cheese. Bake at 350° until hot and cheese is melted.
Serves 4 to 6.

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