Pumpkin Squash with Broccoli Rabe

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This colorful dish combines two of my all-time favorites, which also happen to be two of the healthiest vegetables, each loaded with vitamins A and C and sure to bring antioxidant power to your diet. Serve it as a side dish, or toss it with whole wheat pasta for a scrumptious entree.


  • 3 tablespoons extra-virgin olive oil
  • 4 large cloves garlic, chopped
  • pounds pumpkin squash, cut into 1- inch cubes
  • 1 small bunch broccoli rabe, bottom 3 inches of tough stems cut off and discarded, remaining rabe cut into 2- inch pieces
  • Salt and pepper, to taste
  • ¼ cup water
  • ¼ cup basil leaves
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon fennel seeds


Heat the oil in a heavy pot over low-medium heat. Add the garlic and the squash. Stir to coat with the oil. Cover and cook for 10 minutes, stirring occasionally, until the squash just begins to soften. Add the broccoli rabe, salt, pepper, water, basil leaves, pepper flakes, and fennel seeds. Stir to mix. Cover and cook for about 15 minutes, stirring occasionally, until the squash is cooked to your preference. Taste for seasonings.