Servings: 6 small side dish servings
Broccoli Butternut Squash Side Dish
This gorgeous broccoli and butternut squash side dish is easy to prepare, healthy, and really flavorful and savory. The rich roasted flavors and textures go so well together. I highly recommend adding a few nuts for crunch.
Ingredients
- 1 small butternut squash, 1.5 pounds, peeled cubed
- ¾-1 lb broccoli florets, (from 2 medium-large heads)
- 2-3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme, or other dried herbs of your choice
- ½ teaspoon salt, or more to taste
- ¼-½ teaspoon black pepper
- ¼ cup freshly grated Parmesan, plus extra for garnish
- ¼-½ seasoned salted chicken broth, I like using a tiny bit of Better than Bouillon chicken paste + ¼-½ cup water
- 1-2 lemon wedges, for serving
- chopped nuts, (optional)
- fresh thyme leaves, (optional, for garnish)
- Large baking sheet (or 2 medium sheets, try not to crowd the sheet)
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Place the cubed butternut squash on one half of the prepared baking sheet and the broccoli florets on the other.
- Drizzle olive oil all over the butternut squash and broccoli. Season both vegetables with garlic powder, thyme, salt, and pepper (sprinkle each seasoning on, don't dump it in one spot).
- Use your hands to rub the oil and seasoning all over the butternut squash, then spread it out in a single layer. Now use your hands to rub the seasonings all over the broccoli and arrange the broccoli florets in a single layer next to the butternut. Sprinkle Parmesan all over the broccoli.
- Bake at 425F for 20-25 minutes, or until the butternut squash is soft enough to be pierced with a fork and the broccoli is cooked to your liking. Keep an eye on the veggies to make sure the broccoli isn't burning.
- Remove from heat and sprinkle the broccoli with fresh thyme, if using.
- Transfer the butternut squash to a blender (leave a few pieces out to use as garnish, if you want). Add ¼ cup broth and blend the butternut squash until it is smooth (or leave it a little chunky if you like). You might need to stop and scrape down the butternut to help it blend, or add a splash more broth. Try not to make it too watery.
- Transfer the blended butternut squash to a dinner plate and spread it around.
- Place the broccoli on top. Squeeze a little lemon juice on top, garnish with extra Parmesan, fresh herbs and nuts (if using). Enjoy!
Notes
- Time-saving tip: Store-bought diced butternut (or pumpkin) and a bag of broccoli florets cuts the prep down significantly.
- Try these different flavor profiles: Add a little curry powder to the pureed butternut squash, or season the broccoli with za'atar. Add garlic cloves to the baking pan and blend those with the butternut.
- Add these fun toppings: Chickpeas or white beans, a drizzle of pesto.
- Try different veggies: Roasted cauliflower in place of broccoli, or add a few cherry tomatoes, onion wedges to the roasting pan before putting it in the oven.
- Make it creamy: Use heavy cream or half and half in place of broth.
Nutrition Facts
Calories 126kcal (6%)Carbohydrates 17g (6%)Protein 4g (8%)Fat 6g (9%)Saturated Fat 1g (6%)Polyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 4mg (1%)Sodium 284mg (12%)Potassium 539mg (15%)Fiber 3g (13%)Sugar 3g (3%)Vitamin A 12333IU (247%)Vitamin C 59mg (72%)Calcium 114mg (11%)Iron 1mg (6%)
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