Garlicky Pumpkin and Broccoli

Garlicky Pumpkin and Broccoli 2
Mark Boughton Photography / styling: Teresa Blackburn
  • 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 coarse salt
Freshly 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.

Recipe by Crescent Dragonwagon


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