Pumpkin Squash with Broccoli Rabe

Preparation info
  • Serves


    • Difficulty


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

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


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 y