Broccoli Rabe and Butternut Squash

1. 1

   With a vegetable peeler or paring knife peel squash.

2. 2

   Cut squash and onion into 1/4-inch dice and cut broccoli rabe into 1/2-inch pieces.

3. 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. 4

   Add water and cook vegetables, covered, over moderate heat 5 minutes, or until tender.

5. 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.

* Per serving · 4 servings · Values may vary.