Roasted Butternut Squash Steaks
Butternut squash steaks are brushed with a sweet and bold spice mixture, and are then roasted, seared and topped with yogurt and pistachios for the perfect plant-forward dinner!
Ingredients
- 1/4 cup extra-virgin olive oil, plus 1 tbsp for pan searing
- 2 tsp monkfruit sugar, stevia or regular granuated sugar
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp coriander
- 1/2 tsp cinnamon
- 1 tsp table salt
- 1/2 tsp ground turmeric
- 1 large butternut squash - if you are big eaters, you might want to purchase 2 butternut squash and serve two steaks per plate
- 1/4 cup pistachios, chopped
- 2 tbsp basil, chopped
- 1/2 cup plain greek yogurt with lime juice or lime greek yogurt
- 2 cups cooked couscous or pasta/grain of choice
Instructions
- Preheat the oven to 450 degrees F. Mix together the olive oil, sugar or sugar substitute, ground cumin, garlic powder, salt, coriander, cinnamon, and ground turmeric. Set aside.
- Carefully cut the bulb of the squash off, right at the base of the neck. The neck will give you rectangular-shaped steaks, which is what we want. You also have the option to cut the squash into medallions, which will be circular.
- Use a peeler to peel the skin off, and any underlying fibrous threads just below the skin. Typically you want to peel it twice to achieve this.
- Carefully cut the neck of the squash in half lengthwise, right down the middle. Then, cut each half in half lengthwise so you are left with four 3/4 inch steaks (see photos in blog post for reference). Place the steaks on a wire rack in a rimmed baking sheet and brush evenly on both sides with the spice mixture.
- Roast the steaks until almost tender, 18-20 minutes. Once they are done roasting, heat 1 tbsp of olive oil in a large nonstick skillet over medium-high heat. Once it is hot, use tongs to place the squash steaks into the pan. Sear on each side for about 3 minutes until starting to crisp up.
- Serve roasted butternut squash steaks over the grain or pasta of choice (I used couscous), and top with yogurt, chopped pistachios, and basil. I recommend squeezing some lime juice into the yogurt, as lime compliments the dish well. Enjoy!
Nutrition
Calories: 367kcalCarbohydrates: 47gProtein: 9gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 1mgSodium: 605mgPotassium: 859mgFiber: 6gSugar: 8gVitamin A: 20018IUVitamin C: 40mgCalcium: 149mgIron: 3mg
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