Some weeks I get a little bored with what my regular repertoire. I mean, it’s nice to have fallbacks and familiarity, but I also like a little variety in my digestive life. Enter this miraculous little meal: Sauteed Broccoli with Peanuts and Roasted Acorn Squash.
A good friend of mine texted me this recipe (the original is from Bon Appetit) one random afternoon because I’m pretty sue she psychically knew that I was tired of my familiar recipes and needed a new taste. Friends like her are the best. I wish everyone would send me their favorite recipes.
Anyway, I tweaked the recipe a bit. I actually use my broccoli stems in smoothies, so I don’t *need* to find extra uses for them. I substituted acorn squash instead. And ditched the rice wine vinegar because my vinegar-hating husband wouldn’t have eaten it otherwise.
I serve my version over rice, but it also works well without.
I encourage you to test out the original with the vinegar and stalks intact, but I really love my version.
I think you will, too!
Sauteed Broccoli with Peanuts and Roasted Acorn Squash
2 heads of broccoli, floreted (use stalks, too and make sure to peel them before roasting!)
1 acorn squash, peeled and cut into 1 inch pieces
2 Tbs olive oil
1/4 cup peanuts (more if you really dig peanuts)
1 tsp sugar (i use coconut sugar)
2 Tbs nutritional yeast
salt and pepper
Preheat the oven to 400 degrees. Coat the acorn squash with 1 1/2 Tbs olive oil and a little salt. If you’re using broccoli stalks, add them to the mix. Place on a baking sheet and pop in the oven for 15-20 minutes, or until very lightly browned.
Remove and let sit to cool when done.
While squash is cooking, saute the broccoli in a large pan with the remaining oil. Once the broccoli has turned bright green but not yet soft, add in the peanuts and continue to stir well.
Once the broccoli has gotten a little softer and the peanuts toastier, add in the sugar and nutritional yeast, then turn down the heat. Keep stirring, so everything is well combined. Once the broccoli looks a little more browned (but not burned!) remove from heat completely. Add the squash and broccoli together. Salt/pepper as needed.
Serve over rice or quinoa or just as is. This will be mindblowingly delicious however you eat eat!