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Active Time:30 minsTotal Time:1 hr 10 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 10 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncescubed crusty whole-wheat bread2mediumdelicata squash6tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided½teaspoonground pepper, divided2mediumfennel bulbs, cored and cut into 1-inch-thick wedges1large clovegarlic, crushed and peeled¼cuppitted oil-cured olives, rinsed and minced¼cupgrated Parmesan cheese2tablespoonschopped flat-leaf parsley2teaspoonschopped fresh thyme¼cupbalsamic vinegar
Cook Mode(Keep screen awake)
Ingredients
8ouncescubed crusty whole-wheat bread
2mediumdelicata squash
6tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
2mediumfennel bulbs, cored and cut into 1-inch-thick wedges
1large clovegarlic, crushed and peeled
¼cuppitted oil-cured olives, rinsed and minced
¼cupgrated Parmesan cheese
2tablespoonschopped flat-leaf parsley
2teaspoonschopped fresh thyme
¼cupbalsamic vinegar
DirectionsPosition racks in upper and lower thirds of oven; preheat to 275°F.Arrange bread in an even layer on a rimmed baking sheet. Bake on the upper rack until completely dry, but not browned, 15 to 20 minutes. Let cool. Place in a sealable plastic bag and crush with a rolling pin or mallet into pieces the size of a pencil eraser. Set aside. Increase oven temperature to 400°.Meanwhile, trim squash, cut in half crosswise and scoop out the seeds. Slice into 1/2-inch-thick rings. Toss the squash in a large bowl with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Arrange in an even layer on a large rimmed baking sheet. Toss fennel in the bowl with 2 tablespoons oil and the remaining 1/4 teaspoon each salt and pepper. Arrange on another large rimmed baking sheet.Roast the fennel on the upper rack until browned on the bottom, about 15 minutes. Flip the fennel and place the squash on the lower rack. Roast, flipping the squash once, until the vegetables are tender, about 20 minutes more.Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add garlic and cook until golden brown, about 3 minutes. Remove with a slotted spoon or tongs to a cutting board. Add the reserved breadcrumbs to the pan and cook, stirring often, until golden and crispy, about 3 minutes. Remove from heat. Finely chop the garlic and stir into the breadcrumbs along with olives, Parmesan, parsley and thyme.Transfer the roasted vegetables to a serving platter. Drizzle with vinegar and sprinkle with the breadcrumbs.TipsTo make ahead: Prepare breadcrumbs (Steps 2 & 5) without Parmesan; store airtight at room temperature for up to 1 day. Add Parmesan just before serving.Originally appeared: EatingWell Magazine, November 2020
Directions
Position racks in upper and lower thirds of oven; preheat to 275°F.Arrange bread in an even layer on a rimmed baking sheet. Bake on the upper rack until completely dry, but not browned, 15 to 20 minutes. Let cool. Place in a sealable plastic bag and crush with a rolling pin or mallet into pieces the size of a pencil eraser. Set aside. Increase oven temperature to 400°.Meanwhile, trim squash, cut in half crosswise and scoop out the seeds. Slice into 1/2-inch-thick rings. Toss the squash in a large bowl with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Arrange in an even layer on a large rimmed baking sheet. Toss fennel in the bowl with 2 tablespoons oil and the remaining 1/4 teaspoon each salt and pepper. Arrange on another large rimmed baking sheet.Roast the fennel on the upper rack until browned on the bottom, about 15 minutes. Flip the fennel and place the squash on the lower rack. Roast, flipping the squash once, until the vegetables are tender, about 20 minutes more.Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add garlic and cook until golden brown, about 3 minutes. Remove with a slotted spoon or tongs to a cutting board. Add the reserved breadcrumbs to the pan and cook, stirring often, until golden and crispy, about 3 minutes. Remove from heat. Finely chop the garlic and stir into the breadcrumbs along with olives, Parmesan, parsley and thyme.Transfer the roasted vegetables to a serving platter. Drizzle with vinegar and sprinkle with the breadcrumbs.TipsTo make ahead: Prepare breadcrumbs (Steps 2 & 5) without Parmesan; store airtight at room temperature for up to 1 day. Add Parmesan just before serving.
Position racks in upper and lower thirds of oven; preheat to 275°F.
Arrange bread in an even layer on a rimmed baking sheet. Bake on the upper rack until completely dry, but not browned, 15 to 20 minutes. Let cool. Place in a sealable plastic bag and crush with a rolling pin or mallet into pieces the size of a pencil eraser. Set aside. Increase oven temperature to 400°.
Meanwhile, trim squash, cut in half crosswise and scoop out the seeds. Slice into 1/2-inch-thick rings. Toss the squash in a large bowl with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Arrange in an even layer on a large rimmed baking sheet. Toss fennel in the bowl with 2 tablespoons oil and the remaining 1/4 teaspoon each salt and pepper. Arrange on another large rimmed baking sheet.
Roast the fennel on the upper rack until browned on the bottom, about 15 minutes. Flip the fennel and place the squash on the lower rack. Roast, flipping the squash once, until the vegetables are tender, about 20 minutes more.
Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add garlic and cook until golden brown, about 3 minutes. Remove with a slotted spoon or tongs to a cutting board. Add the reserved breadcrumbs to the pan and cook, stirring often, until golden and crispy, about 3 minutes. Remove from heat. Finely chop the garlic and stir into the breadcrumbs along with olives, Parmesan, parsley and thyme.
Transfer the roasted vegetables to a serving platter. Drizzle with vinegar and sprinkle with the breadcrumbs.
Tips
To make ahead: Prepare breadcrumbs (Steps 2 & 5) without Parmesan; store airtight at room temperature for up to 1 day. Add Parmesan just before serving.
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)221Calories13gFat25gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
