Roasted Squash & Fennel with Thyme

Directions

Preheat oven to 450°F.

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.