This Italian dish combines pumpkin chunks with broccoli in a garlic and red pepper-scented sauté. To cook the pumpkin, cut in half, scoop out seeds 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.
1. Preheat oven to 350F.
2. heat oil and red pepper flakes in a laged heavy skillet over medium heat until oil stars to sputter and darken slightly.
3. Add broccoli and stir-fry 3-4 minutes, increase heat to high; pour in 1/3 cup of water. Cover with a tight- fitting lid. Steam 3-4 minutes.
4. Transfer to a baking dish. Scatter garlic and pumpkin over broccoli; stir well. Sprinkle with cheese and bake until cheese melts.
Serves 4-6
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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