Broccoli Rabe and Butternut Squash
Ingredients
Instructions
- With a vegetable peeler or paring knife peel squash.
- Cut squash and onion into 1/4-inch dice and cut broccoli rabe into 1/2-inch pieces.
- 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.
- Add water and cook vegetables, covered, over moderate heat 5 minutes, or until tender.
- Remove lid and cook vegetables over moderately high heat, stirring occasionally, until liquid is evaporated and vegetables begin to brown, about 3 minutes more.
Nutrition & Diet Analysis (per serving)
242
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).