Butternut Squash Steaks (Print-Friendly Version)
Seared butternut squash steaks with smoky paprika, served alongside a fresh whole-grain salad and creamy yogurt.
# What You'll Need:
→ Squash and Seasoning
01 -
1 medium butternut squash (approx. 1.8 kg), washed and dried
02 -
1 teaspoon smoked paprika
03 -
2 tablespoons extra-virgin olive oil
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
→ Grain Salad
06 -
2/3 cup whole-grain farro or wheatberries (approx. 100 g)
07 -
2 scallions, white and light green parts, thinly sliced
08 -
2 scallions, dark green parts, thinly sliced
09 -
1 small shallot, finely chopped
10 -
3 tablespoons sherry vinegar
11 -
4 tablespoons extra-virgin olive oil
12 -
1/3 cup golden raisins (approx. 50 g)
13 -
1/3 cup pistachios, coarsely chopped (approx. 40 g)
14 -
1/4 cup pomegranate arils (approx. 40 g)
→ Serving
15 -
1 cup whole-milk Greek yogurt (approx. 240 ml)
# How to Make It:
01 -
Preheat oven to 200°C. Slice butternut squash lengthwise into four 2.5 cm thick planks. In a small bowl, whisk together smoked paprika and 2 tablespoons olive oil; 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 mixture. Cook until golden brown spots develop, about 3 minutes per side.
03 -
Transfer skillet to the preheated oven and roast the squash until tender, approximately 20 to 25 minutes.
04 -
Bring a pot of salted water to a boil. Add farro or wheatberries and cook for 20 to 25 minutes until tender but still slightly chewy. Drain thoroughly.
05 -
In a medium bowl, combine thinly sliced white and light green scallions, chopped shallot, sherry vinegar, and remaining 4 tablespoons olive oil. Let the mixture rest for 10 minutes to meld flavors.
06 -
Add cooked farro, golden raisins, chopped pistachios, and pomegranate arils to the scallion dressing. Stir gently to combine and season to taste with salt and freshly ground black pepper.
07 -
Spoon a dollop of Greek yogurt onto each plate. Layer with a portion of grain salad, then place a roasted squash steak on top. Garnish with dark green scallion slices before serving.
# Additional Tips:
01 -
Use heavy, sharp knife to ensure clean cuts when slicing squash. Whole grains may be substituted with quinoa, brown rice, or barley depending on preference.