Broccoli with Squash Sauce

The color contrast of the dark green broccoli and rich orange squash makes a wonderful presentation

Authored by: Polly Pitchford, Full Spectrum Health

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  • Cooking Time: Under 30 minutes
  • Serves: 4
  • Suitable Diets: Low Fat, Vegetarian


  • 1 head broccoli, cut into florettes and stems peeled and 1/4 sliced
  • 1 small winter squash butternut, hokkaido, buttercup,sweet
  • 1/2 tablespoon melted butter
  • salt to taste


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 saucelike consistency. Blend until smooth. Adjust seasonings to taste. Serve over lightly steamed broccoli.