If you’re tired of
cauliflower steaks, then you should turn to butternut squash. It’s a great plant-based ingredient because its texture is quite meaty yet tender, and it works with a variety of seasonings and recipes. When this squash is in season throughout the fall and winter months, it has a sweet, mellow flavor that works perfectly in so many different ways, whether blended into a soup or roasted in planks, like this recipe.
To get perfectly cooked butternut squash steaks, start by brushing the squash all over with smoked paprika oil, then sear each side before finishing them in the oven. While the “steaks” cook, it only takes a few minutes to make a bright and flavorful salad to serve alongside. The base of the salad is whole grains. We like farro and/or wheatberries for their chewy texture, but use any grain you like—quinoa, brown rice, or barley would also be delicious. The salad is flavored simply, incorporating plenty of fresh flavors. Serve it over a swoosh of your favorite plain yogurt.
Did you try making this? Let us know how it went in the comments!