Recipe

Broccoli Chips with Butternut Spread

Flavor Profile | Savory

Elevate this year’s fall feast with Broccoli Chips and Butternut Spread! 🥦🍂 Roasted, crispy broccoli atop a smooth butternut squash puree, finished with blue cheese, walnuts, and fresh thyme. Try it for a unique side dish that combines bold flavors and seasonal veggies for a perfect fall pairing! 🧡

5 MINUTES

PREP TIME

35 MINUTES

Total TIME

6-8 SERVES

SERVINGS

Play Video

What You Need

Ingredients

8oz. Pero Family Farms Organic Broccoli Florets
13oz. Pero Family Farms Cubed Butternut Squash
¼ cup blue cheese crumbles
¼ cup walnuts
2 tbsp. cream cheese
2 tbsp. vegetable stock
1 sprig of fresh thyme
1 tbsp. butter
1 tbsp. olive oil
1 tbsp. garlic powder
1 tbsp. cinnamon
Salt and pepper, to taste

What You Need

Lets Get Started

Directions

Microwave the broccoli florets for 2 minutes according to the microwave directions on the back of the bag.
Flatten/Smash the cooked florets and place onto a lightly greased baking sheet.
Season the florets with olive oil, garlic powder, salt and pepper.
Place into a preheated 400-degree oven for 15 minutes.
Cook the Butternut Squash in the microwave for 5 minutes according to the microwave directions found on the bottom of the tray.
Add the cooked butternut to a food processor and add the cream cheese, vegetable stock, butter, cinnamon, garlic powder, salt and pepper.
Blend/puree well.
Place the Butternut Squash puree onto the plate evenly.
Place the Broccoli chips on the puree and top with blue cheese crumbles and walnuts.
Garnish with fresh thyme and serve!