Broccoli Butternut Saute

Day 23 of the 30 Day Tasty Vegetable Challenge


Today's recipe comes from my friend Diane Hoch, owner of The Food Evolution. If you are near the Rockland County, NY area, you have to check out all the wonderful cooking classes offered at The Food Evolution.

Broccoli Butternut Saute

by Diane Hoch

·      1 bunch broccoli florets

·      1 cup diced butternut squash

·      2 tablespoons extra virgin olive oil

·      1 tablespoon finely chopped garlic

·      Pinch red pepper flakes

·      1 tablespoon orange juice

·      2 teaspoon orange zest

·      ¼ cup parsley

·      Sea salt

Bring a large pot of water to a boil.  Add a pinch of salt to boiling water.  Add florets to boiling water and blanch for 30 seconds.  Drain broccoli and run under cold water to stop the cooking process.  This step allows broccoli to retain its vibrant green color.

Heat olive oil in sauté pan over medium heat; add the garlic and red pepper flake and sauté for about 30 seconds, just until aromatic.  Add the butternut squash and sauté for 5-7 minutes.  Stir in the broccoli florets and ¼ teaspoon of salt and sauté for 2 minutes, the broccoli should still be firm.  Gently stir in the orange juice, orange zest and parsley and serve immediately.