Butternut Squash Steak with Mushrooms, Chimichurri, and Roasted Red Peppers
I found this recipe in the Chubby Vegetarian’s cookbook. This is the cover recipe for that cookbook. Google Chubby Vegetarian. That is the inspiration for this recipe. That recipe wants a grill, but it is the middle of winter and I wanted to try it now. So here is a slight modification that goes in the oven.
1 large butternut squash
1 t paprika
1 t garlic granules
1 t dill, dried
1 t coriander, ground
1 t salt
1 t plus 1/4 cup olive oil
8 oz crimini mushrooms
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
5 green onions, chopped
1/4 cup lemon juice
1 t cumin
roasted red peppers
Preheat oven to 400º. Look for a squash with a long fat neck and a small bulb. Peel the squash and trim the ends off. Cut the bulb off , half, and remove the seeds. Cut the neck into 4 slabs that are about 3/4 inch thick – longitudinally. Mix paprika, garlic, dill, coriander, and salt. Put into small container. This is shelf stable and you will have extra. (Iv’e made this recipe 3 times so far with one batch of spices) Spray squash with non-stick cooking spray and then sprinkle spice mixture liberally on both sides of every squash piece. Bake 40-45 minutes, flipping squash over about half way.
Put 1 t oil in frying pan. Add mushrooms and sauté until browned. While mushrooms are cooking mix cilantro, parsley, onions, lemon juice, remaining 1/4 cup olive oil, and cumin in small bowl to make chimichurri sauce.
To serve, top steaks with mushrooms, chimichurri sauce, and red peppers.
