Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero
Active Time
15 MIN
Total Time
35 MIN
Yield
Serves : 4

With its earthy sweetness and dense texture, butternut squash makes a hearty vegetable steak. At Chaval in Portland, chef Damian Sansonetti highlights its complexity with his chorizo spice mix. He blooms the blend of cumin, Pimentón, and coriander in oil to release their aroma, which provides a smoky foundation for this shoulder-season dish.

How to Make It

Step 1    

Preheat oven to 475°F. Place a rimmed baking sheet in oven; let warm 10 minutes.

Step 2    

Meanwhile, drizzle squash steaks evenly with 2 tablespoons oil; sprinkle with 2 teaspoons salt and 1 teaspoon pepper.

Step 3    

Arrange squash steaks on hot baking sheet in a single layer. Roast in preheated oven until golden brown and tender, 22 to 30 minutes, flipping after 12 minutes.

Step 4    

While squash steaks roast, heat remaining 2 tablespoons oil in a large skillet over medium. Add cumin, Pimentón, and coriander; cook, stirring constantly, until fragrant, about 30 seconds. Add onion and garlic; cook, stirring constantly, until slightly softened, about 1 minute. Stir in kale, 2 tablespoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cover and cook, stirring often, until kale is wilted and tender, 2 to 3 minutes. Remove from heat; stir in vinegar. Season with salt to taste.

Step
Step 5    

Divide squash steaks among 4 plates. Top squash with kale mixture, and sprinkle with cheese and pepitas.

Make Ahead

Roasted squash steaks can be held at room temperature up to 2 hours and served at room temperature. Make the kale mixture just before serving.

Notes

Any hard winter squash, such as honeynut or buttercup, can be substituted for butternut in this recipe.

Suggested Pairing

Full-bodied, spicy white.

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