Boistfort Valley Farm
Community Supported Recipe Box

Squash and Broccoli with Ginger Butter


  • 3 1/2 to 4 cups broccoli florets
  • 1 pound yellow crookneck squash, cut into 3/4- to 1-inch cubes
  • 1/4 cup (1/2 stick) butter
  • 3 tablespoons chopped crystallized ginger
  • 1 teaspoon ground ginger


dish: side
season: summer, fall

Steam broccoli and squash until just tender, about 5 minutes. Melt butter in heavy large skillet over medium heat. Mix in chopped ginger and ground ginger. Add broccoli and squash and toss to coat. Season mixture to taste with salt and pepper and serve immediately.

Bon Appétit, April 1996