Gingered Broccoli in Curried Squash Sauce

This delicious oven-baked autumn recipe marries the flavours of ripe yellow grape tomatoes, fresh ginger root, green onions and broccoli in a spicy curried butternut squash sauce. Pair it with sultana-brown rice for a nutritious lunch, or serve as a tasty side-dish with a larger meal, or buffet.

You'll Need: 

For the Vegetables: 1 head of broccoli; 2 green onions; 2 tablespoons chopped ginger roots; 1/2 cup yellow grape tomatoes; 1/4 cup chopped sweet red pepper; 1/2 cup cooked butternut squash; 1/2 cup vegetable stock or water; 1 tablespoon hot curry powder; 1/4 cup hemp hearts; sea salt

For the Rice: 1 cup brown rice; 1/2 teaspoon turmeric; 1/4 teaspoon allspice powder; 1/4 teaspoon cayenne powder; 12-14 sultana raisins; 1 tablespoon coconut butter; salt

Method: Wash broccoli, cut off stem, separate into florets, and coarsely chop. Place in a baking pan and sprinkle with few grains of sea salt. Chop ginger root into very small pieces, and thinly slice green onions. Quarter grape tomatoes, and chop dice sweet red pepper. Add chopped ingredients to broccoli in baking pan and mix together.

Puree baked butternut squash with vegetable stock. Stir in curry powder. Pour squash sauce over vegetables. Cover dish. Bake at 375 degrees for 30 minutes, or until vegetables are soft.Bake uncover for last 5 minutes.

Put Gingered Broccoli in Curried Squash Sauce in a serving dish and garnish with hemp hearts. To make Sultana-Brown Rice, put rice and water in rice cooker. Add turmeric and cayenne. 10 minutes before rice is ready to serve stir in allspice powder and sultanas and finish steaming. Before serving, stir in 1 tablespoon of coconut butter, and sprinkle with a few grains of salt.

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