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Diet Types: Low Fat, Vegetarian
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Ingredients:
1 head broccoli, cut into florettes and stems peeled and 1/4 sliced1 small winter squash (butternut, hokkaido, buttercup,sweet)1/2 tablespoon melted buttersalt to taste
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Serves: 4
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Cooking Time: Under 30 minutes |
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Instructions: |
If steaming squash: Cut into quarters. Scoop out seeds and place in a heavy pot with enough water to reach 1/2" depth. Cover, bring to a boil, reduce heat to low and simmer until tender, about 20 minutes.
If baking squash: Cut squash lengthwise in half. Lightly oil a baking pan and add 1/4 cup water. Invert squash onto pan and bake at 375 until a fork easily pierces skin, about 30 minutes.
Using a pot holder, scoop seeds out of baked squash and discard.
Scoop flesh into a blender and add butter, Sea Salt and enough water to make a sauce-like consistency. Blend until smooth. Adjust seasonings to taste. Serve over lightly steamed broccoli.
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