2 small fennel bulbs
3 cups yellow squash, coarsely chopped
1 medium onion, coarsely chopped
2 TBSP olive oil
1 tsp freshly ground black pepper
½ tsp salt
Trim stalks from fennel bulbs and chop 2 TBSP of fronds and reserve. Cut fennel bulbs lengthwise into ½ inch wedges. Toss fennel wedges with squash, onion, and olive oil. Sprinkle on pepper and salt and toss to mix. Spread into a lightly greased flat roasting pan and cook in a 425 deg oven about 25 minutes. Stir and place back in the oven about 15 minutes or until fennel is tender and starts to brown. Place into a serving bowl and sprinkle on the reserved fronds. Serve immediately.