Posts Tagged ‘broccoli rabe’

This flatbread combines Indian seasonings with your fresh squash and broccoli rabe to make a grown up style pizza. I used the flatbread recipe from Artisan Bread in Five Minutes a Day because its so convenient if you want to make homemade bread regularly. You could also use the pizza crust recipe described here, or buy a pre-made crust or dough.

This recipe calls for peeled acorn squash. I usually avoid peeling the squash if I can because it can be such a chore, but this time I did a bit of looking around for the best way to peel squash. I was glad to see I’m not the only one who has trouble peeling winter squash! I found a great list of suggestions here, including the tip to cook it a little first so that the peel comes off easily. Feel free to do what works best for you and your recipe.

In this recipe, I first cut the squash in half and scooped out the seeds, then put the squash cut side down in a dish of water. Then bake at 350 for about 20-25 minutes, or until the flesh is tender enough to pierce easily with a knife.

Let it cool a little, then cut the squash into wedges by cutting along the grooves in the squash. Then you can easily peel each wedge with a knife.

This is how I do it when I want the squash to still be a little firm. Hope this helps, and I’d love to hear your tips for peeling squash!


  • 1 flat bread or pizza crust
  • 2 acorn squash, peeled and diced
  • 2 TBSP olive oil
  • 1 bunch of broccoli rabe leaves, chopped
  • 1/2 onion diced
  • 1/4 cup pumpkin seeds or other nuts
  • 1/2 tsp cinnamon
  • 1 /2 tsp cumin
  • 1/2 tsp garam marsala
  • 2 TBSP fresh cilantro
  • salt and pepper
  • 1 cup shredded mozzarella cheese

1. Preheat the oven to 500 degrees, or the temperature specified in your bread recipe.

2. Saute the broccoli rabe leaves and onion in oil until tender.

3. Add the diced acorn squash and saute until the squash is tender

4. Add the remaining herbs and spices and pumpkin seeds and toss until they are all coated in oil.

5. Roll out your dough onto a cookie sheet or pizza pan. Spread squash mixture over the dough and sprinkle with cheese.

6. Bake for 20 minutes or until the cheese is melted and the dough is fully cooked. Your baking time may vary depending on your dough recipe and oven temperature.

This was really excellent, and the spices and flavors were subtle and interesting. We thought it was just as good without the cheese, if you want to make even healthier.

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This was my first encounter with Broccoli Rabe (thanks, Rose Creek Farms!), so I did a little research first. Broccoli Rabe is a killer super food, with tender stems and leaves rich in vitamins A, C, and K and loaded with potassium, calcium and iron. On top of that, this simple recipe is quick and easy and can be served in a variety of ways, so you’ll be sure to find a place for it on your table.

Below you’ll find instructions for lightly season sauteed broccoli rabe. You can serve it over pasta with oil and parmesan, put it on top of a pizza, or on a sandwich with a bit of ricotta cheese. You can even stir it into your scrambled eggs for a power breakfast.  It makes a very pretty green for your Thanksgiving table as well, and you can serve it right on top of your roast turkey.


  • 1 bunch of broccoli rabe
  • 1/2 an onion, diced
  • 3 tablespoons olive oil
  • 1 clove garlic minced (about 1 TBSP minced garlic)
  • Salt and crushed red pepper to taste

1.Put oil, onion, garlic and crushed red pepper in a pan. Add the thick stems from the broccoli rabe.  You can discard these if you prefer, or you can add them to the pan first and saute them with the onion to soften them. Cook over medium heat for about 10 minutes or until onions and stems are tender.

2. Meanwhile wash the broccoli rabe leaves and pat dry. Chop into smaller pieces. Next time I will chop mine a bit smaller than I did in this picture.

3. Add the broccoli rabe to the pan, and toss to coat the leaves in oil. Continue cooking until the leaves are wilted, or about 15 minutes. Season with salt.

When put our broccoli rabe on flat bread with rice and hummus, which was amazing. I’m planning to prepare the Rabe like this again for Thanksgiving to serve with our turkey.

Happy Thanksgiving, everyone!

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