Butternut Squash Steaks
with Butterbean Mash, Garlicky Cavolo Nero and a Lemony Crumb
We lovea good Butternut Squash Steaks & Bean Mash and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100
Chopped Cavolo Nero
½
Thyme
25
Hazelnuts
(Contains: Nuts May contain traces of: Nuts)
1
Butter Beans
125
Premium Tomato Mix
10
Panko Breadcrumbs
1
Butternut Squash
1
Garlic Clove**
75
Reduced Fat Creme Fraiche
½
Lemon
½
Vegetable Stock Powder
1
Sage
Not included in your delivery
200
Water for the Beans
Utensils
Cooking Instructions and Tips
Preheat your oven to 200°C. Trim the butternut squash. Halve lengthways, scoop out the seeds (no need to peel). Chop widthways into 2cm wide semicircles. Pop onto a baking tray. Halve the tomatoes then pick the sage leaves from their stalks and roughly chop (discard the stalks). Add to the tray with the squash. Drizzle everything with olive oil, season with salt and pepper. Halve the tomatoes then pick the sage leaves from their stalks and roughly chop (discard the stalks). Add to the tray with the squash. Drizzle everything with olive oil, season with salt and pepper. Toss to coat in the oil and seasoning.Pop the baking tray on the middle shelf of the oven to roast until tender and golden, 25-30 mins. Turn halfway through cooking. TIP: The tomatoes will collapse and caramelise - this is exactly what we want!
Halve the tomatoes then pick the sage leaves from their stalks and roughly chop (discard the stalks). Add to the tray with the squash. Drizzle everything with olive oil, season with salt and pepper. Toss to coat in the oil and seasoning.
Pour the water (see ingredients for amount) into a large saucepan on high heat . Add the butter beans and stock powder. Stir to dissolve the stock powder, bring to the boil then reduce the heat to medium. Simmer until the water has almost disappeared, 10-15 mins, then use a potato masher to the mash the beans into a smooth paste. Season to taste with salt and pepper. Cover with a lid to keep warm until ready to serve.
Meanwhile, put a large frying pan on medium heat (no oil). Pop the panko breadcrumbs, thyme, lemon zest and hazelnuts into the pan with a pinch of salt and pepper. Toast until lightly golden, stirring often, 4-6 mins. Once coloured, transfer to a small bowl (keep the pan!).
Wipe out the frying pan with some kitchen paper, return to medium heat and add the cavolo nero along with the garlic, a pinch of salt and pepper and a splash of water, then cover the pan with a lid or some tin foil. Cook on a medium-high heat until tender and wilted, 3-5 mins. When done, stir in the crème fraîche and a squeeze of lemon juice to taste.
When you are ready to serve, divide the butter bean mash and creamy cavolo nero between your plates. Place the roasted veggies on top then sprinkle over the lemon and thyme breadcrumbs. Dig in!
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