Broccoli with Butternut Sauce

Broccoli with Butternut Sauce
Recipe Type: Side Dishes
Author: Coach Nancy
This recipe caught my eye as I was flipping from web page to web page. The creaminess reminds me of foods my mom used to make for me as a kid. Of course, those foods weren’t as good for me as this one is. Its full of wonderful vitamins and minerals because it’s loaded with veggies.
  • 1 head of broccoli, cut into florets
  • ¼ cup walnuts
  • 1 cup butternut squash, diced
  • ¼ cup cashews, soaked for at least 1 hour
  • 1 teaspoon fresh lemon juice
  • ¼ cup water
  • ½–1 teaspoon fine-ground sea salt
  • 2 teaspoons coconut oil
  1. Preheat oven to 350 degrees.
  2. Soak cashews for 1 to 2 hours in a bowl filled with pure water, then drain. I know it is tempting to leave this step out, but don’t. It is important to the taste and texture. I usually soak them overnight or put them in water at breakfast and then they are set for dinner time.
  3. Scatter walnuts on parchment-lined baking sheet and sprinkle with a pinch or two of salt. Toast walnuts for 5 to 7 minutes. Remove from oven, give them a rough chop and set aside.
  4. While walnuts toast, steam butternut squash cubes for 7 to 10 minutes, or until soft and a fork can easily pierce a cube. Save steamer set up with water for broccoli.
  5. Blend together butternut squash, cashews, lemon juice, water, sea salt, and coconut oil until super smooth. Set aside.
  6. Cut florets from your head of broccoli. Steam broccoli for 3–5 minutes until vibrant green.
  7. Rinse out your steamer pot and transfer florets to the pot and heat to medium-high.
  8. Add sauce and stir together until warm, about 3 to 5 minutes.
  9. Serve warm topped with walnuts and enjoy!


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