Brazilian recipe
Pan-Seared Squash and Broccoli with Nutty Chilli Oil
A fuss-free yet flavourful side dish, combining tender pan-seared squash and broccoli with a vibrant, crunchy chilli oil infused with toasted nuts and seeds. Perfect for adding a tasty boost to any meal.
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Ingredients
1/2 cup olive oil
3 tbsp toasted unsalted cashew nuts
2 tbsp sunflower seeds
1 tsp coriander seeds
1/2 tsp chilli flakes
3 sprigs fresh rosemary
1/2 tsp sea salt
3 cloves garlic
1/2 Japanese pumpkin (approx. 500g)
1/2 head broccoli (approx. 12 florets)
Olive oil, for pan-frying
Sea salt, to taste
3 tbsp toasted unsalted cashew nuts
2 tbsp sunflower seeds
1 tsp coriander seeds
1/2 tsp chilli flakes
3 sprigs fresh rosemary
1/2 tsp sea salt
3 cloves garlic
1/2 Japanese pumpkin (approx. 500g)
1/2 head broccoli (approx. 12 florets)
Olive oil, for pan-frying
Sea salt, to taste
Where to find ingredients
You'll find most of these ingredients readily available in your local Irish supermarket, like Tesco, Dunnes Stores, or SuperValu. Look for Japanese pumpkin (often labelled as Kabocha) in the fresh produce section. If it's not available, a small butternut squash makes a good substitute. The rest are common pantry staples found in the herbs & spices or baking aisles.
Preparation method
- Peel the garlic cloves and slice them thinly
- Strip the rosemary leaves from their stems and roughly chop the toasted cashews
- In a small saucepan, combine the olive oil, cashews, sunflower seeds, coriander seeds, chilli flakes, rosemary sprigs, and 1/2 tsp sea salt
- Gently heat over a low flame for about 4 minutes, stirring occasionally
- Add the sliced garlic and stir for another minute until fragrant
- Remove from the heat. Continue stirring as the residual warmth will gently toast the garlic without burning, preventing any bitterness
- Pour the infused oil into a small bowl and set aside while you prepare the vegetables
- Trim the broccoli into bite-sized florets, keeping about 10cm of the tender stalk attached
- Slice any larger broccoli florets in half or quarters lengthwise to ensure even cooking
- Rinse the broccoli under cold running water and pat it thoroughly dry with a clean tea towel; this is key for achieving a good char
- Give the Japanese pumpkin a good scrub under running water using a vegetable brush
- Scoop out the seeds and any stringy bits from the centre of the pumpkin with a spoon
- Slice the pumpkin into 1cm thick half-moon shapes
- Heat a large, non-stick frying pan over a medium-high heat
- Add a glug of olive oil and place the broccoli florets in the pan. Season with a pinch of sea salt
- Pan-fry for around 6 minutes, turning occasionally, until the broccoli is nicely charred and tender-crisp
- Transfer the cooked broccoli to a serving platter. Keep the frying pan on the heat
- Add another teaspoon of olive oil to the pan and arrange the pumpkin slices in a single layer
- Season the pumpkin lightly with salt and pan-fry for about 3 minutes per side, until tender and slightly caramelised
- Add the cooked pumpkin to the platter with the broccoli. If you have a lot of vegetables, cook them in batches, adding a fresh drizzle of olive oil for each batch
- Generously drizzle the prepared nutty chilli oil over the vegetables and serve immediately
Observations
This recipe expertly balances the soft texture of beautifully charred vegetables with the delightful crunch of a homemade, flavour-packed chilli oil. It's a straightforward way to elevate simple vegetables with a touch of refinement, making it an excellent choice for a weeknight dinner or a special occasion.
We're using Japanese pumpkin, often known as Kabocha, for its sweet, nutty flavour and smooth texture when cooked. If you can't find it, a small butternut squash will work well too. The real magic happens with the crunchy chilli oil – a quick infusion that adds texture and a gentle warmth.
We're using Japanese pumpkin, often known as Kabocha, for its sweet, nutty flavour and smooth texture when cooked. If you can't find it, a small butternut squash will work well too. The real magic happens with the crunchy chilli oil – a quick infusion that adds texture and a gentle warmth.
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