Ingredients:

1⁄3 cup chicken broth or water

1⁄2 small (about 2 lb.) butternut or buttercup squash, peeled, seeded and cut into 3⁄4-inch pieces (about 2 cups)

1 cup baby carrots, halved crosswise

2 cups broccoli florets (about 1 1⁄2 inches)

1 1⁄2 cups cauliflower florets (about 1 1⁄2 inches)

1⁄3 cup slivered almonds

1⁄4 cup extra virgin olive oil 

1 medium onion, cut into thin wedges

1 clove garlic, minced

2–3 teaspoons fresh thyme leaves

1⁄2 teaspoon salt

1⁄4 teaspoon red pepper flakes 

1 tablespoon toasted sesame seeds

 

Directions:

In Dutch oven or large skillet, combine chicken broth, squash and carrots. Cook over medium-high heat until broth is steaming. Cover and cook 3 minutes. Add broccoli and cauliflower; cover and cook 2 to 3 minutes longer or just until squash is tender and broccoli is brightened. Drain and set aside. In small skillet over medium-high heat, cook almonds 5 to 7 minutes or until light golden, stirring frequently. Remove from heat. In very large skillet or Dutch oven, heat olive oil over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or until onion is soft- ened. Increase heat to me- dium-high. Add well-drained vegetable mixture, thyme, salt and red pepper flakes. Cook and stir until hot and tender. Stir in almonds; turn into serving dish. Sprinkle with sesame seeds.

 

Makes 12 servings.

 

Prep. Time: 15 minutes 

Cook Time: 12 minutes 

Total Time: 27 minutes