Roasted Fennel and Summer Squash

Ingredients

• 2 small fennel bulbs 
• 2 tablespoons olive oil 
• 1 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 1 cup onion sweet coarsely chopped
• 3 cups baby squash yellow coarsely chopped

Equipment

• oven
• roasting pan

Directions

1. Preheat oven to 45
2. Trim stalks from fennel bulbs.
3. Cut bulbs lengthwise into 1/2-inch-thick wedges; chop 2 Tbsp. fronds. Toss wedges with yellow squash, onion, olive oil, pepper, and salt.
4. Place in a lightly greased large roasting pan.
5. Bake 25 minutes. Stir once, and bake 15 minutes or until fennel is tender and begins to caramelize.
6. Sprinkle with chopped fronds.