Garlicky Pumpkin and Broccoli
- Yield: 6 servings
- Prep: 10 mins
- Cook: 10 mins
To cook the pumpkin, cut in half, scoop out seeds (save and roast to use as a garnish or eat out of hand), and place cut side down in a pan of water. Bake at 400F until tender. Scoop out pulp with a spoon and cut into chunks; discard skin. Butternut squash works just as well as pumpkin.
Ingredients
- 2tablespoons olive oil
- 1/4teaspoon red pepper flakes
- 4cups large broccoli florets
- 3cloves garlic, chopped
- 2 to 3cups cooked pumpkin chunks
- 1/2teaspoon kosher salt
- -- Coarsely ground black pepper
- 1/2cup grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 350F.
- Heat oil and red pepper flakes in a large heavy skillet over medium heat until oil starts to sputter and darken slightly.
- Add broccoli and stir-fry 3 to 4 minutes. Increase heat to high; pour in 1/3 cup of water. Cover with a tight-fitting lid, steam 3 to 4 minutes.
- Transfer to a baking dish. Scatter garlic and baked pumpkin chunks over broccoli; stir well. Sprinkle with cheese and bake until cheese melts.
Nutritional Info *per serving
- Calories 90
- Glycemic Load 0
- Fat 7g
- Saturated Fat 2g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 4g
- Cholesterol 5mg
- Sodium 270mg
- Potassium 300mg
- Carbohydrate 6g
- Fiber 2g
- Sugars 1g
- Protein 4g
- Trans Fat 0g
- Vitamin A 90%
- Vitamin C 80%
- Calcium 10%
- Iron 4%
