Broccoli Rabe And Butternut Squash
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
64
Spice
48
Sweetness
42
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
With a vegetable peeler or paring knife peel squash
2
Cut squash and onion into 1/4-inch dice and cut broccoli rabe into 1/2-inch pieces
3
In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and add vegetables and salt to taste, stirring to coat with oil
4
Add water and cook vegetables, covered, over moderate heat 5 minutes, or until tender
5
Remove lid and cook vegetables over moderately high heat, stirring occasionally, until liquid is evaporated and vegetables begin to brown, about 3 minutes more
6
With a vegetable peeler or paring knife peel squash
7
Cut squash and onion into 1/4-inch dice and cut broccoli rabe into 1/2-inch pieces
8
In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and add vegetables and salt to taste, stirring to coat with oil
9
Add water and cook vegetables, covered, over moderate heat 5 minutes, or until tender
10
Remove lid and cook vegetables over moderately high heat, stirring occasionally, until liquid is evaporated and vegetables begin to brown, about 3 minutes more