Brazilian recipe
Grilled Squash and Broccoli with Crispy Nut Oil (Abóbora e brócolis grelhados com azeite)
Upgrade your veggies with this vibrant dish featuring tender grilled squash and broccoli finished with a crunchy, aromatic oil infused with nuts and seeds.
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Ingredients
1/2 cup extra virgin olive oil
3 tablespoons roasted unsalted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs fresh rosemary
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese kabocha squash (approx. 500g)
1/2 head broccoli (approx. 12 florets)
Extra olive oil for drizzling
Salt to taste for seasoning
3 tablespoons roasted unsalted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs fresh rosemary
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese kabocha squash (approx. 500g)
1/2 head broccoli (approx. 12 florets)
Extra olive oil for drizzling
Salt to taste for seasoning
Where to find ingredients
Find fresh kabocha squash, broccoli, and bulk spices like coriander seeds and red pepper flakes at local markets or produce stalls. Cashews and sunflower seeds are available in the snack or baking aisles of local supermarkets. If you cannot find kabocha squash, a firm butternut squash serves as a good substitute.
Preparation method
- Peel the garlic cloves and slice them into thin slivers.
- Strip the rosemary leaves from their woody stems and roughly chop the roasted cashews.
- In a small pan, combine the olive oil, cashews, sunflower seeds, coriander seeds, red pepper flakes, rosemary, and salt.
- Place the pan over low heat and toast for about 4 minutes, stirring now and then.
- Stir in the sliced garlic and cook for 1 additional minute until fragrant.
- Remove from the heat and keep stirring; the residual heat will continue to crisp the garlic to a golden brown without burning it, which prevents any bitter aftertaste.
- Transfer the fragrant oil mixture to a small bowl and set it aside while you prepare the vegetables.
- Trim the broccoli into florets, leaving about 10 cm of the tender stalk attached.
- Slice any larger florets in half or quarters lengthwise so that all pieces cook uniformly.
- Rinse the broccoli under cold running water and pat thoroughly dry to ensure a good sear.
- Scrub the squash skin well under running water to remove any debris.
- Scoop out the seeds and fibrous pulp using a sturdy metal spoon.
- Slice the squash into 1 cm thick half-moon wedges.
- Heat a large, heavy-based non-stick skillet over medium heat.
- Add a small splash of olive oil to the pan, add the broccoli, and sprinkle with a pinch of salt.
- Sear for approximately 6 minutes, tossing occasionally, until the edges are nicely charred.
- Remove the broccoli to a serving platter and keep the skillet over the heat.
- Add 1 teaspoon of olive oil to the pan and arrange the squash slices in a single layer.
- Season lightly with salt and sear for about 3 minutes per side until they are tender and golden.
- Transfer the squash to the platter with the broccoli; if you are cooking in batches, add a little extra oil as needed.
- Drizzle the warm, crunchy nut oil mixture over the vegetables and serve immediately.
Observations
This recipe strikes the perfect balance between the tender, caramelized bite of fire-grilled vegetables and the bold, satisfying crunch of a seasoned oil infusion. Packed with toasted nuts, seeds, and a touch of heat, this easy preparation is a refined way to bring out the natural sweetness of your produce, making it an excellent side dish for any occasion.
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