Roasted Squash & Fennel with Thyme

- 2 small summer squash, (about 12 ounces)

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

- 1 tablespoon extra-virgin olive oil

- 1 tablespoon chopped fresh thyme

- 1/4 teaspoon salt

- 1/4 teaspoon freshly ground pepper

- 1/4 cup thinly sliced garlic use minced scapes

(1)     Preheat oven to 450F.

(2)     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.