Food + Drink

Butternut squash & broccoli rabe.

Butternut squash and Broccoli Rabe -

I can’t stop cooking butternut squash and broccoli rabe (aka rapini). I’m obsessed! The combination of flavors is just too perfect this time of year—sweet squash and bitter broccoli rabe compliment each other so well, and both are made even more delicious with copious amounts of garlic.

Butternut Squash (1 squash)
– preheat oven to 400 deg
– cut butternut squash in half, scoop out seeds/pulp
– baste cut sides with olive oil
– sprinkle with coarse salt and pepper
– place squash on foiled-lined baking sheet, cut sides up
– put three cloves of garlic (peeled, whole) in each scooped-out cavity
– bake for 60-70 minutes, depending on size of squash (you might want to baste the squash with olive oil partway through cooking)
– mash garlic cloves into the squash, add a little butter if desired…

Broccoli Rabe (1 bunch)
– wash well & trim thick ends
– boil for 5 minutes in salted water, drain
– saute in olive oil with garlic (2-3 cloves, minced) for 10 minutes

(Serves 2 people quite well!)

This is my favorite time of year for cooking. What have you been eating as the cold weather sets in?

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  • Reply attygreen13 November 25, 2008 at 10:50 am

    random question, sorry 🙂 — are you still happy with your new camera? we’ve been looking for one and the pix on your site are always perfect, inside and out. just wondering if i should go with the lumix …
    btw, LOVE your blog! thanks!

  • Reply Kathleen November 25, 2008 at 11:18 am

    That looks delicious! I’m going to have to try it.

    I made brussel sprouts from this recipe last night:

    And I’ve been into kale lately. And baked mac and cheese.

  • Reply Anna at D16 November 25, 2008 at 11:26 am

    attygreen13: Yes, I still love my camera! This is the model I have.

    Kathleen: Thank you for that link! I’ve been meaning to try doing something with Brussels sprouts for a while now, but I haven’t found the right recipe. (And yes, baked mac & cheese! And kale! Yummm…)

    Note to self: CORNMEAL CRUNCH. Ooooh.

  • Reply Kirsten November 25, 2008 at 11:48 am

    Ooh – I love rapini! I made squash recently, too, along with cheddar risotto – heavenly comfort food. The recipe is here:

    This is absolutely my favorite time of year to cook, too. Any reason to add more warm comfort food is good in my book!

  • Reply Kellie November 25, 2008 at 12:11 pm

    I’m obsessed with squash too at this time of year. I feel like I could live on this Thai-spiced Pumpkin soup:

    I just make it with whatever squash I think looks interesting, use broth instead of water, and use lite coconut milk. So delicious! I’m definitely going to have to try butternut squash and broccoli raab. It looks really good.

  • Reply read me... November 25, 2008 at 12:26 pm

    Nothing as delicious looking as this, but that’s all about to change… thanks for the idea!!

  • Reply TheRoyalMe November 25, 2008 at 12:57 pm

    Mac n’ Cheese in the way of Dumont in Williamsburg. I think my friend and I cracked the recipe! Not sure if you have been there, but it is DELICIOUS!

  • Reply molly November 25, 2008 at 12:59 pm

    Ohh that looks so yummy! If you like butternut squash you should try this recipe for Butternut Squash Gratin with Goat Cheese and Hazelnuts from Epicurious.

    I made it for Thanksgiving last year and have to make it again this year, cause it was soooo good. Love your blog! Happy Thanksgiving!!

  • Reply lindsay November 25, 2008 at 1:07 pm

    My faves right now are baked apples and banana bread…I posted the bread recipe on my blog last week…here’s a link.

  • Reply heidi November 25, 2008 at 1:59 pm

    That looks great! I cook delicata squash like that all the time, but I’ve never thought to cook a whole butternut that way.

    Here’s another yummy fall recipe – slice up some parsnips and carrots on the diagonal: mix with olive oil, a drizzle of maple syrup, and S&P; roast at 450 for about 30 minutes.

  • Reply Regan November 25, 2008 at 3:20 pm

    kale soup that lasts for two suppers plus a lunch.

  • Reply Tara November 25, 2008 at 3:21 pm

    O.k., this looks good, real good, but I got something that would make it even better. A big, blob of ghee. mmmm….ghee… It’s so easy to make. I wrote about it this weekend on my blog. I plop it on everything.

  • Reply nicole November 25, 2008 at 4:36 pm


    since the heater in our kitchen is broken, a good cooking session is really the only way to warm up the place. lately i’ve been going a bit soup crazy with a creamy roasted beet and turnip soup served with toasted and buttered rosemary bread last week and a curried cauliflower, chickpea and tomato soup topped with a spoonful of mango chutney this week. i’ve also been just mad for local apple cider simmering on the stove with mulling spices.

    i’ve been craving a favorite recipe of white winter vegetable gratin (cauliflower, turnips, rutabagas) baked in heavy cream, garlic and gruyere. healthy? no. tasty? oh, yes!

  • Reply Randi November 25, 2008 at 7:12 pm

    I made broccoli rabe over the weekend, too, in a pasta dish – Orecchiette with Broccoli Rabe and Sausauge, topped with fresh parmesan. Yum!

    Mobile Facebook snapshot:

  • Reply superblondgirl November 25, 2008 at 11:03 pm

    That squash sounds fabulous!! I have been all about pumpkin since it started getting cooler – pumpkin with cinnamon and ginger and nutmeg mixed into everything breakfast-y(oatmeal, pancakes…)

  • Reply lisa November 25, 2008 at 11:33 pm


    Been on a bread baking bender as of late…

    and contemplating embroidery – i love this pillow.

    Last time it was pumpkin bread with lots of butter.
    And now I’m getting ready to bake banana bread with extra bananas.
    Then Cornish hens and big salads for Thursday with carrot cake. Add to that mix: bad B movie euro horror from the 60s/70s and voile, it’s a glorious Thanksgiving for two…

  • Reply lauren December 2, 2008 at 12:52 am

    My man and I are on a big pumpkin and/or squash risotto kick. Also gorging on mushrooms (crimini, buttons, all of ’em) in red wine with onions and bit of butter, rosemary. Yum!

  • Reply Lisa December 24, 2008 at 7:36 pm

    I’m new to this blog. I love it? You have great style. the squash looks amazing.

  • Reply jesse January 10, 2009 at 8:10 pm

    Hi there, I am new to your blog, it’s fabulous! And this looks delicious!

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