Roasted Butternut Squash and Broccoli Rabe
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 6 servings
Ingredients
  • For the squash:
  • 1 medium butternut squash
  • 3 Tbsp margarine, melted
  • 2 Tbsp brown sugar
  • ½ tsp salt
  • For the broccoli rabe:
  • 1 medium yellow onion, sliced thinly
  • 2 garlic cloves, minced
  • 1 ½ Tbsp olive oil
  • 1 bunch broccoli rabe
  • sprinkle of salt
  • ½ cup white wine
Instructions
For the squash:
  1. Preheat oven to 400 degrees F.
  2. Peel squash, chop off ends and slice in half lengthwise.
  3. Scoop out seeds and discard. Then chop into ½ to ¾ inch cubes.
  4. Place squash in a large bowl.
  5. Combine melted margarine, brown sugar and ½ tsp salt and pour over squash. Toss until squash is well coated.
  6. Line a sheet pan with foil and spread squash in pan.
  7. Roast 30 minutes at 400 degrees F until squash is fork tender.
For the broccoli rabe:
  1. Wash broccoli rabe and tear leaves and buds from larger stems. Discard large stems.
  2. Chop broccoli rabe into about 1 inch pieces.
  3. When squash has been roasting 15 – 20 minutes, saute onion in 1 ½ Tbsp oil over medium heat until starting to brown, about 10 minutes.
  4. Add broccoli rabe, sprinkle with salt and sauté until wilted, about 2 minutes.
  5. Add garlic.
  6. Saute about 30 seconds until aroma comes.
  7. Add wine and simmer until reduced to about 2 Tbsp.
  8. Add squash and toss to combine and heat through.
Recipe by Savory Nature at http://savorynature.com/2015/03/25/roasted-butternut-squash-and-broccoli-rabe/