Butternut Squash Steaks Topped with Caramelised Onion Hummus
Butternut Squash Steaks Topped with Caramelised Onion Hummus

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, butternut squash steaks topped with caramelised onion hummus. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Butternut Squash Steaks Topped with Caramelised Onion Hummus. I bought a squash a few weeks ago on a whim, and then couldn't decide what to do with it. Today my hand is finally feeling well enough to start cooking again (after an operation), however it's still not up to chopping.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook butternut squash steaks topped with caramelised onion hummus using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash Steaks Topped with Caramelised Onion Hummus:
  1. Take 1 butternut squash
  2. Prepare 2 rosemary stalks
  3. Prepare Salt
  4. Prepare Pepper
  5. Prepare Smoked paprika
  6. Prepare Olive oil
  7. Take Tub hummus (mine is from Tesco)
  8. Make ready 2 tbsp cornflour

To make the butternut squash steaks: Cut the neck off of the butternut squash and keep the base for another use. Cut the stem from the end and peel. Cut the squash in four slices lengthwise and trim off the outer rounded sides. Heat oil in a cast-iron skillet over medium heat.

Instructions to make Butternut Squash Steaks Topped with Caramelised Onion Hummus:
  1. Carefully use a skewer to pierce holes in the squash. This is important to stop pressure building up inside and potentially going pop!
  2. Bake in the centre of the oven at 190 C for about 2 hours until tender. Remove from the oven and allow to cool completely.
  3. Using a large sharp knife, slice off several large rounds from the skinny end of the squash. Season the rounds with salt and pepper, then cover with cornflour on both sides.
  4. Heat a frying pan, add your rosemary to the pan and fry the steaks in each side over a relatively high heat. You want them brown and crispy but not burnt!
  5. Remove from the pan, top with hummus, a sprinkling of paprika and the crispy fried rosemary leaves. Enjoy!

Heat oil in a large heavy skillet over medium. Melt butter or margarine in a heavy large skillet over low heat. Add squash and toss to coat. A trusty list of butternut squash recipes is essential for fall and winter, when the orange, bulbous roots are at their peak—hefty, creamy, and perfect.. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well.

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