INGREDIENTS

  • 2 cups cubed peeled butternut squash (3/4-inch)
  • cooking spray
  • 1 tablespoon olive oil , divided
  • 8 ounces broccoli rabe , trimmed (rapini)
  • 1/2 cup finely chopped onions
  • 1 garlic clove , minced
  • 4 1/2 cups chicken broth
  • 1 (16ounce)can cannellini beans orother other white beans , rinsed and drained
  • 1/4 teaspoon salt

DIRECTIONS

  1. Preheat oven to 450°.
  2. Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat.
  3. Bake at 450° for 25 minutes or until lightly browned. Set aside.
  4. Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
  5. Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently.
  6. Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.