Butternut Squash Steaks (Printer-Friendly Version)
Savor smoky butternut squash steaks with a vibrant grain salad and creamy yogurt drizzle.
# Required Ingredients:
→ Squash Steaks
01 -
1 medium butternut squash (approximately 1.8 kg), washed and dried
02 -
1 teaspoon smoked paprika
03 -
30 ml extra-virgin olive oil (divided, 6 tablespoons total)
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
→ Grain Salad
06 -
100 g whole-grain farro or wheatberries
07 -
2 scallions, white and light green parts separated from dark green parts, thinly sliced
08 -
1 small shallot, finely chopped
09 -
45 ml sherry vinegar (3 tablespoons)
10 -
50 g golden raisins (approximately 1/3 cup)
11 -
40 g pistachios, coarsely chopped (approximately 1/3 cup)
12 -
60 g pomegranate arils (approximately 1/4 cup)
→ Serving
13 -
240 g whole-milk Greek yogurt (approximately 1 cup)
# Step-by-Step Instructions:
01 -
Preheat oven to 200°C. Using a sharp chef’s knife, slice the butternut squash lengthwise into four planks, each about 2.5 cm thick. In a small bowl, whisk together smoked paprika with 30 ml of olive oil, and season with kosher salt and freshly ground black pepper.
02 -
Heat a large ovenproof skillet over medium-high heat. Brush both sides of each squash plank with the paprika oil. Sear the squash steaks for approximately 3 minutes per side until golden brown spots appear.
03 -
Transfer the skillet with the squash steaks to the preheated oven and roast until tender, roughly 20 to 25 minutes.
04 -
While the squash roasts, bring a small pot of salted water to a boil. Add the farro and cook, stirring occasionally, for 20 to 25 minutes until tender yet still retaining slight chewiness. Drain thoroughly.
05 -
In a medium bowl, combine the white and light green scallion parts, finely chopped shallot, sherry vinegar, and the remaining 60 ml of olive oil. Season with salt and pepper and let the mixture sit for 10 minutes to meld flavors.
06 -
Add the cooked farro, golden raisins, chopped pistachios, and pomegranate arils to the scallion dressing. Toss gently to combine and adjust seasoning with salt and pepper if needed.
07 -
Spread a spoonful of Greek yogurt on each serving plate. Spoon the grain salad over the yogurt, then place a roasted butternut squash steak on top. Garnish with the dark green scallion parts before serving.
# Handy Cooking Tips:
01 -
Using smoked paprika oil enhances the natural sweetness of the butternut squash while providing a smoky depth to the dish.