Roasted Squash & Fennel With Thyme

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
70
FAT
12%
CHOL
0%
SOD
11%

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Ingredients for 4 servings

1 tablespoon chopped fresh thyme

1/4 teaspoon freshly ground pepper

1/4 teaspoon salt

1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided

2 small summer squash, (about 12 ounces)

1/4 cup thinly sliced garlic

1 tablespoon extra-virgin olive oil

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