Butternut Squash Steaks
If you're seeking an alternative to cauliflower steaks, butternut squash offers a delightful option. Its firm yet tender texture makes it an excellent plant-based substitute, adaptable to a variety of seasonings and dishes. In fall and winter, when butternut squash is at its peak, it delivers a sweet, mellow flavor that can be highlighted in numerous preparations—from creamy soups to these savory roasted planks.
Ingredients
- 1 medium butternut squash approximately 4 lb., cleaned and dried
- 6 tablespoons extra-virgin olive oil separated
- 1 teaspoon smoked paprika
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2/3 cup whole-grain farro or wheatberries
- 2 scallions thinly sliced, white and light green parts separated from dark green parts
- 1 small shallot finely minced
- 3 tablespoons sherry vinegar
- 1/3 cup golden raisins
- 1/3 cup chopped pistachios
- 1/4 cup pomegranate arils
- 1 cup whole-milk Greek yogurt
Instructions
- Step 1:
- Preheat the oven to 400°F. Slice the butternut squash lengthwise into 4 planks, each about 1-inch thick, using a sturdy chef's knife. In a small mixing bowl, combine smoked paprika with 2 tablespoons of olive oil; season with kosher salt and freshly ground black pepper.
- Step 2:
- Warm a large, ovenproof skillet over medium-high heat. Brush the paprika-infused oil evenly over both sides of the squash planks. Place them in the skillet and cook, flipping once, until the squash develops a golden-brown crust in spots, about 3 minutes per side.
- Step 3:
- Transfer the skillet to the oven. Roast the squash until it becomes tender, approximately 20 to 25 minutes.
- Step 4:
- Meanwhile, bring a small pot of salted water to a boil. Add the farro and cook, stirring occasionally, until the grains are tender yet slightly chewy, around 20 to 25 minutes. Drain the cooked farro.
- Step 5:
- In a medium bowl, mix the white and light green scallion parts with the chopped shallot, sherry vinegar, and the remaining 4 tablespoons of olive oil. Allow the mixture to rest for 10 minutes to meld the flavors.
- Step 6:
- Fold the drained farro, golden raisins, pistachios, and pomegranate arils into the scallion-shallot mixture, stirring to blend thoroughly. Season the salad with salt and pepper according to taste.
- Step 7:
- To serve, spread a generous spoonful of Greek yogurt onto each plate. Arrange the grain salad on top of the yogurt, followed by a butternut squash plank. Finish with a sprinkle of the reserved dark green scallion slices. Enjoy this dish as a vibrant, satisfying plant-based meal.