Roasted Butternut Squash and Broccoli Rabe
Recipe type: Side Dish
Serves: 6 servings
- 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
- Preheat oven to 400 degrees F.
- Peel squash, chop off ends and slice in half lengthwise.
- Scoop out seeds and discard. Then chop into ½ to ¾ inch cubes.
- Place squash in a large bowl.
- Combine melted margarine, brown sugar and ½ tsp salt and pour over squash. Toss until squash is well coated.
- Line a sheet pan with foil and spread squash in pan.
- Roast 30 minutes at 400 degrees F until squash is fork tender.
- Wash broccoli rabe and tear leaves and buds from larger stems. Discard large stems.
- Chop broccoli rabe into about 1 inch pieces.
- 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.
- Add broccoli rabe, sprinkle with salt and sauté until wilted, about 2 minutes.
- Add garlic.
- Saute about 30 seconds until aroma comes.
- Add wine and simmer until reduced to about 2 Tbsp.
- 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/
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