Ingredients

• 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

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Instructions

1. 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.