email this pageIngredients
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
4 cups large broccoli florets
3 garlic cloves, chopped
2 to 3 cups cooked pumpkin chunks
1/2 teaspoon kosher salt
Coarsely ground black pepper
1/2 cup grated Parmigiano-Reggiano cheese
Instructions
1/4 teaspoon red pepper flakes
4 cups large broccoli florets
3 garlic cloves, chopped
2 to 3 cups cooked pumpkin chunks
1/2 teaspoon kosher salt
Coarsely ground black pepper
1/2 cup 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 pumpkin over broccoli; stir well. Sprinkle with cheese and bake until cheese melts. Serves 4 to 6.
Recipe by Crescent Dragonwagon, "From Patch to Pan," October 2007.
Nutritional Information
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 pumpkin over broccoli; stir well. Sprinkle with cheese and bake until cheese melts. Serves 4 to 6.
Recipe by Crescent Dragonwagon, "From Patch to Pan," October 2007.
Per serving: 150 calories, 10g fat, 7g prot., 10g carbs., 2g fiber, 410mg sodium.
