Description
Hearty roasted butternut squash steaks served in nourishing bowls with grains, greens, and a savory drizzle for a satisfying plant-forward meal.
Ingredients
- 1 large butternut squash, peeled and sliced into 1-inch steaks
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme or rosemary
- 2 cups cooked quinoa or brown rice
- 2 cups baby spinach or arugula
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2–4 tbsp warm water (to thin sauce)
Instructions
- Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Brush butternut squash steaks with olive oil on both sides.
- Season with salt, pepper, smoked paprika, garlic powder, and herbs.
- Arrange steaks on baking sheet and roast for 20 minutes.
- Flip steaks and roast another 15–20 minutes until tender and caramelized.
- Meanwhile, whisk tahini, lemon juice, garlic, and warm water until smooth.
- Divide cooked grains into bowls.
- Top with roasted squash steaks and fresh greens.
- Drizzle with tahini sauce and serve warm.
Notes
- Roasting at high heat enhances caramelization.
- Add chickpeas or lentils for extra protein.
- Swap tahini sauce for yogurt or chimichurri if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired