Brazilian recipe
Grilled Pumpkin and Broccoli with Crunchy Olive Oil (Abóbora e brócolis grelhados com azeite crocante)
This preparation of grilled squash and broccoli is elevated by a fragrant olive oil infused with toasted nuts and seeds, creating a nutritious and flavorful side dish.
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Ingredients
1/2 cup olive oil
3 tablespoons unsalted roasted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon pimenta calabresa
3 sprigs of rosemary
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese pumpkin (about 500 g)
1/2 bunch of broccoli (about 12 florets)
Extra olive oil for grilling as needed
Salt to taste for seasoning
3 tablespoons unsalted roasted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon pimenta calabresa
3 sprigs of rosemary
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese pumpkin (about 500 g)
1/2 bunch of broccoli (about 12 florets)
Extra olive oil for grilling as needed
Salt to taste for seasoning
Where to find ingredients
Find fresh vegetables and herbs at local markets or produce stalls. Cashews, sunflower seeds, and high-quality olive oil are available at supermarkets or small general stores. For a substitute to Japanese pumpkin (kabocha), standard butternut squash works well.
Preparation method
- Peel the garlic cloves and slice them thinly.
- Strip the rosemary leaves from the stems and roughly chop the cashews.
- In a small skillet, combine the olive oil, cashews, sunflower seeds, coriander seeds, pimenta calabresa, rosemary, and salt.
- Cook over low heat for approximately 4 minutes, stirring occasionally.
- Add the garlic slices and stir for another minute to release the aroma.
- Remove from heat and continue stirring so the garlic browns lightly with residual heat, ensuring it does not burn or turn bitter.
- Transfer the mixture to a small bowl and set aside while preparing the vegetables.
- Cut the broccoli into florets, retaining about 10 cm of the stalk.
- Slice larger stalks in half or quarters lengthwise to ensure even cooking.
- Rinse the broccoli under running water and pat thoroughly dry to ensure a good sear.
- Clean the pumpkin skin well using a kitchen brush under running water.
- Remove the seeds using a spoon.
- Slice the pumpkin into 1 cm thick half-moon wedges.
- 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.
- Sear for about 6 minutes, tossing occasionally until lightly charred and tender.
- Transfer the broccoli to a serving platter and keep the skillet on the heat.
- Add 1 teaspoon of olive oil and place the pumpkin slices in the pan in a single layer.
- Season with salt and sear for about 3 minutes per side until slightly tender.
- Combine the grilled pumpkin with the broccoli and repeat the process for any remaining batches, adding a little more oil as needed.
- Drizzle the warm, crunchy olive oil mixture over the vegetables and serve immediately.
Observations
This recipe masterfully balances the tender, buttery texture of grilled vegetables with the satisfying crunch of an aromatic infused oil. It is a straightforward yet refined approach to enhancing seasonal produce, offering a sophisticated contrast of textures and flavors.
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