Roasted butternut squash with crispy broccoli, blueberries, and almonds. Light and versatile vegan recipe
Do you buy ingredients with specific recipes in mind, or do you fill the basket according to what the market offers? When it comes to vegetables and fruits, I always take my favorites with me without knowing what to do with them, and so I improvise recipes like this roasted pumpkin with crispy broccoli, blueberries and almonds. The oven is always a good resource.
Sometimes I have a hard time deciding if I want more a creamy and honeyed stewed pumpkin, or caramelized in the oven, roasted to the point. But the oven does the job almost alone and allows you to cook several ingredients at the same time, which also completely transforms vegetables such as broccoli. I admit that I like it to be slightly crispy on the outside, and thus makes a delicious contrast to the coolness of the blueberries.
IngredientsFor 4 people
- Pumpkin (approximately) 400 g
- Broccoli 1
- Chili flakes 2 g
- Provencal herbs 5 g
- Dried fennel 3 g
- Granulated garlic to taste
- Ground black pepper to taste
- Lemon 1
- Sherry vinager 5 ml
- Extra virgin olive oil 30 ml
- Apple cider or white wine 50 ml
- Blueberries 100 g
- Almonds 80 g
- Coarse salt
How to Make Roasted Squash with Crispy Broccoli, Cranberries, and AlmondsDifficulty: Easy
- Total time 40 m
- Elaboration 10 m
- Cooking 30 m
Preheat the oven to 200ºC. The first thing is to prepare the vegetables. Peel the pumpkin, using a vegetable peeler, cutting the stem and base. Open longitudinally with a good knife and remove the seeds and filaments. Cut into cubes of approximately the same size.
Cut the broccoli florets, leaving the largest central stem for another recipe, or use in this one as well. Cut portions that are more or less of similar sizes, and also take advantage of the leaves. Wash and drain gently.
Place the pumpkin and broccoli on a tray or baking dish and mix with all the other ingredients, adjusting the amounts to taste. I recommend using a little lemon zest and then a squirt of juice. Mix well using clean hands, and leave in a single layer.
Bake for about 30 minutes, stirring occasionally and adding an extra squirt of cider if necessary, halfway through cooking. When there are about 10 minutes left, take the opportunity to toast the almonds in another source, making sure they do not burn.
Serve mixing a portion with almonds, washed fresh blueberries and a drizzle of extra virgin olive oil, coarse salt and more herbs to taste.
With what to accompany the roasted pumpkin with broccoli
This Crispy Broccoli Roasted Pumpkin Recipe is worth making a good amount of, even if there are few of us at home. We can have a bowl of first course or at dinner time, without anything else, as it is satiating but light. To make it more complete, we can add white or brown rice, quinoa or couscous, or a portion of cooked legumes. It is also a good garnish for meat or fish - it would no longer be vegan, of course - and egg or a bit of grilled tofu would also do just as well.