Black Futsu & Broccoli with Creamy Garlic Dressing

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By Francesca Patterson

There is so much hustle & bustle happening around you that sometimes you need an easy and nutritious dinner to turn to this time of year. Luckily fall vegetables lend themselves very well for that. Black Futsu is a fall squash that looks like a small, bumpy, blue-pink-green colored pumpkin. These have a sweet and nutty taste similar to hazelnut or chestnut when roasted, and the skin is edible and delicious to eat as well! When paired with crispy roasted broccoli and a tangy, creamy garlic sauce, these ingredients create a sweet and savory veggie side dish that is sure to win everyone over.


  • 1/2 of a small black futsu squash (seeds removed, cut into wedges and then halved – the other half freezes well or makes great baked goods!)
  • 1 large head of broccoli (or two small heads, cut into small florets)
  • extra virgin olive oil
  • salt & pepper
  • crispy dried chickpeas

Ingredients for dressing:

  • 4-5 cloves of garlic (minced or crushed)
  • 6 oz of plain unsweetened yogurt (or vegan substitute such as cashew)
  • 1 tbsp of white vinegar
  • juice of half of the lemon (or about 2 tbsp)
  • 1 tbsp of fresh parsley (chopped)
  • 1 tbsp of fresh mint (chopped)
  • 1 tsp of granulated sugar
  • 1 tbsp of water
  • pinch of red pepper flakes (optional)


1) Preheat your oven to 400 degrees. With a sharp knife, very carefully slice your black futsu in half. Remove the stem, and with a spoon, scoop out the seeds and stringy bits. Slice the halves into wedges along the natural creases of the pumpkin. Cut each wedge in half to get each piece to about 1.5 inches. Chop your broccoli into small florets.

2) In a large bowl, add your squash first and drizzle with olive oil, and season with salt and pepper to preference. Line a baking sheet with tin foil and arrange the squash in a flat layer—place in the oven.

3) While the squash has begun baking, add your broccoli to the large bowl and repeat the drizzle with olive oil and salt and pepper seasoning. Line a second baking sheet and arrange your broccoli in a flat layer. Place in the oven alongside your squash and bake for 25 minutes.

4) While these are baking, make your dressing by combining all the dressing ingredients in a small mixing bowl. Taste and adjust to liking and set aside.

5) Once the broccoli has started to crisp and turn golden brown, remove from oven and set aside. Raise your oven’s heat to 450 and allow the squash to stay in the oven for another 10-15 minutes, or until easily pierced with a fork. Remove from the oven and plate the broccoli, and squash together. Sprinkle crispy chickpeas all over and drizzle your garlic lemon herb dressing over all of it.