Brazilian recipe
Roasted Squash and Broccoli with Crunchy Topping
A vibrant dish of roasted squash and broccoli, elevated by a fragrant, crunchy olive oil infusion packed with nuts and seeds. It is a simple yet sophisticated way to level up your favorite greens.
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Ingredients
1/2 cup extra virgin olive oil
3 tablespoons roasted unsalted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper flakes
3 rosemary sprigs
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese pumpkin (kabocha squash), approximately 500g
1/2 head broccoli, approximately 12 florets
Olive oil for sautéing as needed
Salt to taste for seasoning
3 tablespoons roasted unsalted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper flakes
3 rosemary sprigs
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese pumpkin (kabocha squash), approximately 500g
1/2 head broccoli, approximately 12 florets
Olive oil for sautéing as needed
Salt to taste for seasoning
Where to find ingredients
Find Japanese pumpkin, often labeled as 'kabocha squash', in the produce section of well-stocked supermarkets or at local farmers' markets. For the nuts and seeds, check the baking or bulk health food aisle. Coriander seeds and dried red pepper flakes are commonly found in the spice section. If you can't find Japanese pumpkin, you can substitute it with butternut squash, which is widely available in local grocery stores.
Preparation method
- Start by peeling the garlic cloves and thinly slicing them
- Strip the leaves from the rosemary sprigs and roughly chop the cashews
- In a small pan, combine the olive oil, cashews, sunflower seeds, coriander seeds, red pepper flakes, rosemary, and salt
- Cook over low heat for about 4 minutes, giving it an occasional stir
- Add the sliced garlic and continue to cook for another minute until fragrant
- Take the pan off the heat and keep stirring; the garlic will turn golden brown in the residual heat without burning or turning bitter
- Pour the mixture into a small bowl and set aside while you work on the vegetables
- Cut the broccoli into florets, leaving about 10 cm of the stalk attached
- Halve or quarter the larger stalks lengthwise so they all cook evenly
- Rinse the broccoli under cold running water and pat them thoroughly dry to ensure they get a good sear
- Give the pumpkin skin a good scrub with a vegetable brush under running water
- Use a spoon to scoop out the seeds and stringy pulp
- Slice the pumpkin into 1 cm thick half-moon pieces
- Heat a large non-stick skillet over medium heat
- Add a drizzle of olive oil, place the broccoli in the pan, and season with a pinch of salt
- Sauté for about 6 minutes, tossing every now and then until the edges are nicely charred
- Transfer the broccoli to a platter and keep the skillet on the heat
- Add another teaspoon of olive oil to the pan and arrange the pumpkin slices in a single layer
- Season with salt and sear for about 3 minutes per side until they become tender
- Add the seared pumpkin to the broccoli platter and continue with the remaining vegetables, adding a fresh splash of olive oil for each batch
- Drizzle everything with the prepared crunchy infused oil just before serving
Observations
This recipe strikes the perfect balance between the tender, caramelized texture of oven-roasted vegetables and the satisfying crunch of a flavor-packed, infused olive oil. It is a fuss-free, wholesome side dish that adds a refined touch to any weeknight meal.
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