Butternut squash, peeled, halved lengthwise, bulb removed -- 1 each
Olive oil -- 2 Tbsp
Kosher salt -- to taste
Black cracked pepper --to taste
Broccoli, cut into long spears including the stem -- 3 1/2 cup
Olive oil--2 Tbsp
Minor’s® GreenLeaf™ Basil Pesto Gluten Free -- 1 cup
Garlic, minced -- 1 Tbsp.
Lemon Zest -- 1 each
Black cracked pepper -- to taste
Preheat wood fired oven or grill.
In a medium sauce pot over medium heat, bring 2 quarts of salted water to a boil. Add squash and cook until semi-soft, but still al dente. Remove squash with a slotted spoon onto a pan, then refrigerate to cool completely.
In a stainless steel bowl, add squash, oil, salt and pepper; mix well. Cook on the grill until slightly charred.
While the squash is cooking add broccoli and oil to the stainless steel bowl. Toss until evenly coated and cook on the grill until slightly charred. Remove squash and broccoli from the grill and reserve.
Separate the broccoli florets and the stems. Mince the stems and add to a small stainless steel bowl. To the minced broccoli, add basil pesto, garlic, lemon zest, and black pepper. Mix until incorporated. Season to taste.
Plate the squash and broccoli together and top with broccoli stem pesto.
Serve with hummus, pan-fried chickpeas, and garnished with chili oil.