Maple-Chipotle Butternut Squash Steaks with Fall Vegetables
This butternut squash dish bring the flavors of fall to the table. The narrow part of the squash creates perfect round “steaks”, braised in apple cider and roasted in a maple-chipotle glaze. The wider bottom of the squash yields a supple puree, complemented by sautéed kale and a crunchy brussels sprout-apple salad. (Photo source: Jared Kent)
| Yield: 4 servings | Time: 1 hour and 30 minutes |
Ingredients
butternut squash puree
2 tablespoons vegetable oil
1 large butternut squash
1 cup water
¾ cup almond or soy milk
salt to taste
butternut squash steaks
3 tablespoons vegetable oil
6 sprigs thyme
2 cups apple cider
1 cup water
2 chipotle peppers in adobo sauce
3 tablespoons maple syrup
1 tablespoon apple cider vinegar
salt and pepper to taste
brussels sprouts salad
6 ounces raw brussels sprouts, shredded (about 10-12 individual sprouts)
1 red apple, cut into matchsticks
2 tablespoons lemon juice
2 tablespoons olive oil, divided
seeds from the squash, picked out of the pulp
salt and pepper to taste
sautéed kale
2 tablespoons canola or vegetable oil
1 white onion, sliced thinly
4 cloves garlic, sliced thinly
½ teaspoon red pepper flakes
1 bunch kale, stems removed, washed, and cut into ribbons
½ tablespoon apple cider vinegar
salt and pepper to taste
Note: Both this recipe and this Butternut Squash Chili call for chipotles in adobo. So, to double down on delicious Butternut Squash and chipotle flavor, buy one can of chipotles in adobo to use in both dishes!
Preparation
butternut squash puree
Preheat the oven to 425F. Line a baking pan with foil or parchment paper. Cut off the bottom bulb (the wider, bell-shaped part) of the squash.
Cut the bulb in half and pick the seeds out of the pulp. (The pulp can be cooked with the rest of the squash.) Reserve the neck of the squash to make the steaks. Save the seeds to toast with the brussels sprout salad.
Rub the oil over the inside of the bulbs. Place the bulbs face down on the baking pan, pour the water onto the pan to help steam the squash. Roast the squash for 35-40 minutes or until it is soft and can be easily pierced with a knife.
Remove from the oven and allow to cool for 5-10 minutes. Scoop the roasted flesh from the skin and transfer to a blender.
Blend the roasted squash with the milk until smooth, season to taste with salt. Transfer to the puree to a covered container to keep it warm, and set aside. Clean the blender bowl.
butternut squash steaks
Peel the skin off the neck of the squash. Cut the neck into 8 circles, about ¾ inch each.
Heat the oil over high heat in a large sauté, pan. Cook the steaks for 4-5 minutes on one side until slightly browned.
Flip the steaks over and add the thyme, cider, and water. Bring the liquid to a boil then reduce to a simmer. Simmer the steaks for 15-20 minutes or the until liquid cooks out.
As the steaks are cooking, combine the chipotle peppers, maple syrup, and apple cider vinegar in the blender to make a glaze. Blend until smooth and set aside.
Once the steaks are done simmering, brush them on both sides with the glaze. Place them onto a foil-lined baking pan and place under the broiler. Broil for 4-5 minutes on each side or until the glaze is slightly charred.
brussels sprouts salad
Preheat the oven to 425F. In a small bowl, toss the butternut squash seeds in half of the olive oil and a pinch of salt. Spread them onto a small baking pan in a single layer and roast for 10-12 minutes or until golden brown and crispy.
Note: It’s easiest to toast the seeds at the same time the bulb of the squash is roasting for the puree.
In a small bowl, mix the toasted seeds with the apples, brussels sprouts, lemon juice, and remaining olive oil. Season to taste with salt and pepper and keep in the refrigerator until it is time to serve.
sautéed kale
Heat the oil over medium high heat in a sauté pan., Add the onions, garlic, and red pepper flakes, cook for 2-3 minutes so the onions start to brown slightly.
Add the kale to the pan and cook for 6-8 minutes, stirring occasionally, or until the kale is wilted and tender. Add the vinegar at the end and season to taste with salt and pepper.
for serving
Spread a couple of spoonfuls of the warm puree on the bottom of a plate. Place a small pile of the sautéed kale on top of the puree. Lean two pieces of steak on the kale, top with a small handful of the brussels sprouts salad.
