Brazilian recipe
Grilled Squash and Broccoli with Crunchy Olive Oil (Abóbora e brócolis grelhados com azeite crocante)
A preparation of grilled squash and broccoli enhanced by an aromatic olive oil with crunchy nuts and seeds, ideal for a tasty and nutritious side dish.
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Ingredients
1/2 cup olive oil
3 tablespoons roasted unsalted 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. 500g)
1/2 bunch broccoli (approx. 12 florets)
Olive oil to taste for grilling
Salt to taste for seasoning
3 tablespoons roasted unsalted 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. 500g)
1/2 bunch broccoli (approx. 12 florets)
Olive oil to taste for grilling
Salt to taste for seasoning
Where to find ingredients
You can find all ingredients at local grocery stores or produce markets. For the squash, kabocha is the traditional variety, but buttercup squash can be used as a substitute if unavailable.
Preparation method
- Prepare the garlic by peeling and slicing it thinly.
- Remove the rosemary leaves from the sprigs and coarsely chop the cashews.
- In a small skillet, add 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 sliced garlic and stir for another 1 minute to release the aroma.
- Turn off the heat and keep stirring so the garlic browns slightly with the residual heat without burning, preventing the mixture from becoming bitter.
- 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.
- Divide the larger florets in half or quarters lengthwise to ensure uniform cooking.
- Wash the broccoli under running water and dry well to ensure they grill properly.
- Clean the squash skin well with a scrub 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 them brown for about 6 minutes, stirring occasionally until toasted.
- Transfer the broccoli to a serving dish 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.
- Add the grilled squash to the broccoli and repeat the process with the remaining vegetables, adding a drizzle of olive oil for each new batch.
- Finish by drizzling the vegetables with the prepared crunchy olive oil and serve immediately.
Observations
This recipe balances the tender texture of grilled vegetables with the crunch of an infused olive oil, packed with spices and nuts. It is a practical option to elevate the flavor of vegetables in a simple and refined way.
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