Brazilian recipe
Pan-Seared Kabocha Squash and Broccoli with Crispy Herb Oil
Elevate your everyday greens with tender pan-seared kabocha squash and broccoli, finished with a wonderfully fragrant and crunchy herb-infused oil. A nourishing, fuss-free side that brings depth and texture to your plate.
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Ingredients
1/2 cup olive oil
3 tablespoons roasted unsalted cashews, roughly chopped
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs fresh rosemary, leaves stripped
1/2 teaspoon sea salt
3 garlic cloves, thinly sliced
1/2 kabocha squash (about 500g)
1/2 bunch broccoli (approx. 12 florets)
Olive oil, for searing
Salt, to taste
3 tablespoons roasted unsalted cashews, roughly chopped
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs fresh rosemary, leaves stripped
1/2 teaspoon sea salt
3 garlic cloves, thinly sliced
1/2 kabocha squash (about 500g)
1/2 bunch broccoli (approx. 12 florets)
Olive oil, for searing
Salt, to taste
Where to find ingredients
Kabocha squash, often found in the produce section labeled as 'Japanese pumpkin', is available at most supermarkets and specialty grocers. Broccoli is a common find at any local produce market or grocery store. For the nuts and seeds like cashews and sunflower seeds, check the baking aisle or the health food section. Coriander seeds are usually in the spice aisle. Fresh rosemary is typically in the produce section near other herbs.
Preparation method
- Peel and thinly slice the garlic cloves
- Strip the rosemary leaves from the stems and roughly chop the cashews
- In a small skillet, combine the olive oil, chopped cashews, sunflower seeds, coriander seeds, red pepper flakes, rosemary leaves, and 1/2 teaspoon sea salt
- Heat over low heat for about 4 minutes, stirring occasionally
- Add the sliced garlic and cook for another minute until fragrant
- Remove from heat and continue stirring; the residual warmth will lightly toast the garlic without burning, preventing bitterness
- Pour the infused oil into a small bowl and set aside while preparing the vegetables
- Trim the broccoli into bite-sized florets, leaving about 10cm of the stalk attached
- Slice any larger stalks lengthwise in half or quarters to ensure even cooking
- Rinse the broccoli under cool water and pat them thoroughly dry; this is crucial for proper searing
- Scrub the kabocha squash well under running water using a vegetable brush
- Scoop out and discard the seeds and stringy insides with a spoon
- Cut the squash into roughly 1cm-thick, half-moon-shaped slices
- Heat a large non-stick skillet over medium heat
- Add a splash of olive oil to the hot skillet, place the broccoli florets in a single layer, and season with a pinch of salt
- Sear for about 6 minutes, stirring occasionally, until the broccoli is nicely browned and slightly charred
- Transfer the seared broccoli to a serving platter and keep the skillet on the heat
- Add about 1 teaspoon of olive oil to the skillet and arrange the squash slices in a single layer
- Season the squash with salt and sear for approximately 3 minutes per side, until tender and golden
- Add the seared squash to the platter with the broccoli. Repeat with any remaining vegetables, adding a drizzle of olive oil for each new batch
- Generously drizzle the prepared crispy herb oil over the vegetables and serve immediately
Observations
This recipe masterfully combines the soft, yielding texture of seared kabocha squash with the vibrant, crisp-tender bite of broccoli. The star, however, is the quick-infused oil—a textural marvel packed with toasted cashews, sunflower seeds, and aromatic spices. It provides a delightful nutty crunch that transforms simple vegetables into something truly special. It’s a straightforward, wholesome accompaniment perfect for busy weeknights or when you want to add a touch of elegance to a meal.
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