Butternut Squash Steaks

admin

May 05, 2024

If you're tired of cauliflower steaks, then you should turn to butternut squash. It's a great plant-based ingredient because its texture is quite meaty yet tender, and it works with a variety of seasonings and recipes. When this squash is in season throughout the fall and winter months, it has a sweet, mellow flavor that works perfectly in so many different ways, whether blended into a soup or roasted in planks, like this recipe. To get perfectly cooked butternut squash steaks, start by brushing the squash all over with smoked paprika oil, then sear each side before finishing them in...

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If you’re tired of cauliflower steaks, then you should turn to butternut squash. It’s a great plant-based ingredient because its texture is quite meaty yet tender, and it works with a variety of seasonings and recipes. When this squash is in season throughout the fall and winter months, it has a sweet, mellow flavor that works perfectly in so many different ways, whether blended into a soup or roasted in planks, like this recipe.

To get perfectly cooked butternut squash steaks, start by brushing the squash all over with smoked paprika oil, then sear each side before finishing them in the oven. While the “steaks” cook, it only takes a few minutes to make a bright and flavorful salad to serve alongside. The base of the salad is whole grains. We like farro and/or wheatberries for their chewy texture, but use any grain you like—quinoa, brown rice, or barley would also be delicious. The salad is flavored simply, incorporating plenty of fresh flavors. Serve it over a swoosh of your favorite plain yogurt.

Ingredients

1medium butternut squash (about 4 lb.), washed, dried
1 tsp.smoked paprika
6 Tbsp.extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2/3 c.whole-grain farro or wheatberries
2scallions, white and light green parts separated from dark green parts, thinly sliced
1small shallot, finely chopped
3 Tbsp.sherry vinegar
1/3 c.golden raisins
1/3 c.pistachios, coarsely chopped
1/4 c.pomegranate arils
1 c.whole-milk Greek yogurt

Directions

1. Step 1Preheat oven to 400°. Using a heavy chef’s knife, cut squash lengthwise into 4 (1″-thick) planks. In a small bowl, whisk paprika and 2 tablespoons oil; season with salt and pepper.
2. Step 2Heat a large ovenproof skillet over medium-high heat. Brush paprika oil over both sides of squash. Cook squash, turning once, until golden brown in spots, about 3 minutes per side.
3. Step 3Transfer skillet to oven and bake squash until tender, 20 to 25 minutes.
4. Step 4Meanwhile, bring a small pot of water to a boil; season with salt. Add farro and cook, stirring occasionally, until tender but still a bit chewy, 20 to 25 minutes. Drain.
5. Step 5In a medium bowl, toss white and light green scallion parts, shallots, vinegar, and remaining 4 tablespoons oil. Let sit 10 minutes.
6. Step 6Add farro, raisins, pistachios, and pomegranate arils to scallion mixture and stir to combine; season with salt and pepper.
7. Step 7Spoon a dollop of yogurt on plates. Top with grain salad, then squash steak. Sprinkle some dark green scallion parts over.