Wow. That's all I can say. This summer squash with roasted garlic and fennel salad blew me away.
(yes, I know I came up with it and that's not a really modest thing to say, but I'm just being honest).
The taste of fennel brings me directly back to Gran Fran and Joe's house. We eat fennel raw, like it's celery. I didn't realize this was not the way normal people ate fennel. I was surprised to find it cooked in a dish at a restaurant and everyone at the table looked at me like I was crazy.
When we were kids, I remember once we told one of the neighbor kids that it was gum, but I have no idea why we decided to trick this kid. I happened to have some fennel in my mouth that I'd been chewing for a long time, so it had become a kind of a paste. I guess the kid believed us, not sure, I remember just following along what one of my older sisters told me to do and ended up chewing that fennel for a very long time.
But I digress. The short story here is that I came up with a perfect combination in this recipe (no modesty again). The crunch and anise of the fennel against the soft sweetness of the roasted squash is just right. By adding in some mellow roasted garlic and a bit of vinegar, the dish comes together perfectly. If you eat cheese (which I can't), make sure to have some nice grated Parmigiano Reggiano on hand to sprinkle over top.
as featured on The Fruit Guys website
Roasted Summer Squash with Fennel and Roasted Garlic
- 1 cup summer squash of your choice, cut into chunks
- 3/4 cup olive oil
- 1/8 cup red vinegar
- 1 bulb fennel shaved
- 4 cloves roasted garlic (recipe here)
- Salt and pepper to taste
- Preheat oven to 425 degrees and place an empty jelly roll pan in to heat up at the same time.
- Once the oven has preheated, carefully remove the tray from the oven, pour 1/4 cup of the olive oil onto the tray and place the summer squash on top.
- Turn the squash chunks over several times to coat in the oil and sprinkle with salt and pepper.
- Cook for 15 to 20 minutes, until the pieces have browned and softened.
- In a large salad bowl, mix the roasted summer squash with the shaved fennel, roasted garlic and the remaining oil and vinegar.
Serves 4. Prep time, 5 minutes; cook time, 20 minutes.
Cook’s note: Serve alongside a frittata or a pizza.