Roasted Summer Squash and Fennel with Thyme

• 2 small summer squash, (about 12 ounces)
• 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tbl chopped fennel fronds, divided
• 1 tbl extra-virgin olive oil
• 1 tbl chopped fresh thyme
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 cup thinly sliced garlic

1. Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces.

2. 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.

3. 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.