Brazilian recipe
Roasted Squash and Broccoli with Crunchy Nut Topping
A vibrant dish of roasted squash and broccoli elevated by an aromatic infused oil with crunchy nuts and seeds, perfect for a nutritious and flavorful side.
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Ingredients
1/2 cup extra virgin olive oil
3 tablespoons roasted unsalted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper flakes
3 sprigs fresh rosemary
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese-style kabocha squash (about 500g)
1/2 head of broccoli (about 12 florets)
Olive oil as needed for roasting
Salt to taste
3 tablespoons roasted unsalted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper flakes
3 sprigs fresh rosemary
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese-style kabocha squash (about 500g)
1/2 head of broccoli (about 12 florets)
Olive oil as needed for roasting
Salt to taste
Where to find ingredients
Find Japanese-style kabocha squash at Asian markets or your local farmers' market. The rest of the ingredients—cashews, sunflower seeds, coriander seeds, and fresh rosemary—are standard items available in the baking, spices, or produce aisles of any large supermarket. If you cannot find raw coriander seeds, ground coriander is a common pantry staple, though whole seeds provide the best texture for this infusion.
Preparation method
- Peel the garlic cloves and slice them thinly
- Remove the rosemary leaves from the stems and roughly chop the roasted cashews
- In a small skillet, combine the olive oil, cashews, sunflower seeds, coriander seeds, crushed red pepper flakes, rosemary, and salt
- Cook over low heat for about 4 minutes, stirring occasionally
- Stir in the sliced garlic and cook for 1 more minute to release the aromatics
- Remove from heat and continue stirring so the garlic gently browns in the residual heat without burning, preventing any bitter taste
- Transfer the mixture to a small bowl and set aside while you prepare the vegetables
- Cut the broccoli into florets, leaving about 10cm of the stalk attached
- Halve or quarter the larger florets lengthwise to ensure they cook evenly
- Rinse the broccoli under cold running water and pat it thoroughly dry to ensure a good char when roasting
- Scrub the skin of the kabocha squash well under cold running water
- Use a spoon to scrape out the seeds
- Slice the squash into 1cm thick half-moon pieces
- 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
- Let the broccoli char for about 6 minutes, tossing occasionally until nicely browned
- Transfer the broccoli to a serving platter and return the skillet to the heat
- Add 1 teaspoon of olive oil and arrange the squash slices in the pan in a single layer
- Season with salt and sear for about 3 minutes on each side until just tender
- Add the seared squash to the broccoli platter and repeat with the remaining vegetables, adding a little oil between batches as needed
- Drizzle the reserved crunchy infused oil generously over the warm vegetables and serve immediately
Observations
This recipe perfectly balances the tender texture of roasted vegetables with the satisfying crunch of a fragrant, spice-infused oil. It is a quick and refined way to bring out the natural sweetness of squash and the earthiness of broccoli, making it a go-to side dish for any weeknight meal.
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