Brazilian recipe
Grilled Squash and Broccoli with Crunchy Olive Oil (Abóbora e brócolis grelhados com azeite crocante)
A recipe for grilled squash and broccoli enhanced by an aromatic olive oil infusion with toasted nuts and seeds, perfect for a flavorful side dish.
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Ingredients
1/2 cup extra virgin olive oil
3 tablespoons unsalted roasted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 rosemary sprigs
1/2 teaspoon salt
3 garlic cloves
1/2 kabocha squash (approx. 500 g)
1/2 bunch broccoli (approx. 12 florets)
Extra virgin olive oil to taste for grilling
Salt to taste for seasoning
3 tablespoons unsalted roasted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 rosemary sprigs
1/2 teaspoon salt
3 garlic cloves
1/2 kabocha squash (approx. 500 g)
1/2 bunch broccoli (approx. 12 florets)
Extra virgin olive oil to taste for grilling
Salt to taste for seasoning
Where to find ingredients
Find fresh produce and pantry staples like nuts, seeds, and spices at local grocers, supermarkets, or open-air markets. For the kabocha squash, Japanese pumpkin is the standard; butternut squash can be used as a substitute if unavailable.
Preparation method
- Peel the garlic and slice it into thin pieces.
- Remove the rosemary leaves from the stems and roughly chop the cashews.
- In a small skillet, combine the olive oil, cashews, sunflower seeds, coriander seeds, red pepper flakes, 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.
- Turn off the heat and continue stirring so the garlic browns lightly from the residual heat without burning, preventing a bitter taste.
- Transfer the mixture to a bowl and set aside while you prepare the vegetables.
- Cut the broccoli into florets, keeping about 10 cm of the stalk.
- Split the larger florets in half or quarters lengthwise to ensure uniform cooking.
- Wash the broccoli under running water and dry well to ensure they sear properly.
- Clean the squash skin well with a vegetable brush under running water.
- Remove the seeds using a spoon.
- Cut the squash into 1 cm thick half-moon slices.
- Heat a large non-stick skillet over medium heat.
- Add a drizzle of olive oil and place the broccoli, seasoning with a pinch of salt.
- Let it sear for about 6 minutes, stirring occasionally until browned.
- Transfer the broccoli to a platter and keep the skillet on the heat.
- Add 1 teaspoon of olive oil and arrange the squash slices side by side.
- Season with salt and grill for about 3 minutes on each side until slightly tender.
- Combine the grilled squash with the broccoli and repeat the process with the remaining vegetables, adding a drizzle of olive oil for each new batch.
- Finish by drizzling the crunchy infused olive oil over the vegetables and serve immediately.
Observations
This recipe balances the tender texture of grilled vegetables with the satisfying crunch of an infused olive oil, packed with spices and nuts. It is a practical way to elevate the flavor of fresh produce in a simple and refined manner.
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