Vegetarian Butternut Squash Steaks


For the Squash Steaks

1 large butternut squash

Fine sea salt and pepper

1 tablespoon olive oil plus more for cooking

Wilted or steamed spinach

For the Salsa Verde

2.5 Oz or 2 loosely packed cups mixed herbs, basil, cilantro, parsley, chives with stems removed

½ teaspoon fine sea salt

2 teaspoons anchovy paste

2 Oz. lemon juice plus zest of one lemon (or red wine vinegar)

1 tablespoon capers

1/8 to 1/4 teaspoon crushed red pepper flakes

¾ cup 6 Oz. olive oil

¼ cup water

For the Steaks

Cut the round bottom off the butternut squash and reserve for soup or another purpose.

Cut the vine end from the top of the squash, then peel with a vegetable peeler.

Peel the top of the squash down until all the orange flesh is revealed, then cut into thick steaks, about an inch thick.

Put the squash steaks in a shallow dish or pan like a cookie sheet, drizzle with the oil, turning over to coat, then season with salt and pepper on each side and allow to rest for 15 minutes.

To cook the steaks, preheat the oven to 325, then heat a cast iron pan until nearly smoking.

Add squash steaks, with a little oil and cook until the bottom side starts to brown, 4 minutes.

Place the pan into the oven and cook 10 minutes.

Remove pan from the oven and lift the squash to see the color.

If needed, return the pan to the burner for a few minutes more.

When steaks are golden brown and serve them, browned-side up.

For the Salsa Verde

Bring a pot of salted water to a boil.

Blanch herbs in the water for 10 seconds, then remove and refresh in cold water, squeeze dry then chop.

Combine herbs and remaining ingredients except oil and water in a blender, then puree, drizzling in oil, until very smooth.

At the end, add the water. Enjoy!
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