Baked Butternut Squash and Broccoli – a simple and tasty side dish made with very few steps.
We will use all parts of the broccoli, including the stem, which, once cleaned, remains very tender and delicious.
Don’t be afraid of the double cooking; in fact, blanching the broccoli will only take 5 minutes, a necessary step to soften them, just enough to complement the baking of the squash.
As for the squash, I recommend Butternut squash, the winter squash with a violin shape, thin skin, and delicious flesh, with small seeds concentrated in the round part of the squash.
Below you’ll find many delicious pumpkin recipes to make in just a few simple steps.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.6 oz Butternut squash (net weight without waste)
- 14.1 oz broccoli (net weight without waste)
- 3 tbsp extra virgin olive oil
- 2 tbsp breadcrumbs
- 1 clove garlic
- to taste fine salt
- 0.14 oz coarse salt
Tools
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Pot
- 1 Spoon
- 1 Baking Dish
- Colander
- 1 Grater
Steps
To make the Baked Butternut Squash and Broccoli side dish, first thoroughly clean the broccoli by removing the tougher part of the stem and trimming the outer part from the softer stem.
Also cut the florets, rinse under cold running water and blanch in a pot with plenty of salted water.
Drain and cool in a bowl with very cold water.
Slice the butternut squash and remove the skin.
In a baking dish of at least 8 inches in diameter, spread a tablespoon of extra virgin olive oil and grate the garlic clove over the surface.
Place the squash slices on the base and salt.
Cover the surface with broccoli.
Pour the breadcrumbs, add the two tablespoons of oil and bake in a hot convection oven at 392°F.
Bake for 25 minutes, checking that the top is golden and the vegetables are well cooked. Serve warm.
