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.


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


  1. Preheat oven to 350F.
  2. Heat oil and red pepper flakes in a large heavy skillet over medium heat until oil starts to sputter and darken slightly.
  3. 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.
  4. 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%