Butternut Squash Steaks with Honey Nut Topping

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 1/4 cup extra virgin olive oil, divided
  • 2 t sugar
  • 2 t ground cumin
  • 1 t garlic powder
  • 1 teaspoon table salt
  • 1/2 teaspoon ground dried Aleppo pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 2 (3-pound) butternut squashes
  • 2 tablespoons chopped toasted pistachios
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoons honey
  • 1 tablespoon torn fresh mint
  • 1 recipe Garlic Yogurt Sauce (this page)
  • Lime wedges
  • Garlic yogurt sauce:
  • 1/2 cup plain greek yogurt
  • 1 T lemon juice
  • 1 T chopped fresh mint
  • 1 garlic clove, minced

Directions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine 3 tablespoons oil, sugar, cumin, garlic powder, salt, Aleppo pepper, coriander, cinnamon, and pepper; set aside.
  2. Working with 1 squash at a time, cut crosswise into 2 pieces at base of neck; reserve bulb for another use. Peel away skin and fibrous threads just below skin (squash should be completely orange, with no white flesh), then carefully cut each piece in half lengthwise. Cut one ¾-inch-thick slab lengthwise from each half. Repeat with remaining squash. (You should have 4 steaks; reserve remaining squash for another use.)
  3. Place steaks on wire rack set in rimmed baking sheet and brush evenly with spice mixture. Flip steaks and brush second side with spice mixture. Roast until nearly tender and knife inserted into steaks meets with some resistance, 15 to 20 minutes; remove from oven
  4. Heat remaining 1T oil in 12-inch nonstick skillet over medium-high heat until just smoking. Carefully place steaks in skillet and cook, without moving, until well-browned and crisp on the first side, about 3 minutes. Flip steaks and continue to cook until well browned and crisp on the second side, about 3 minutes. Transfer steaks to serving platter.
  5. Sprinkle steaks with pistachios and sesame seeds. Microwave honey until fluid, about 10 seconds, then drizzle evenly over steaks. Sprinkle with mint and serve with yogurt sauce and lime wedges.
  6. yogurt sauce: Combine all ingredients in bowl and season with salt and pepper to taste. Serve. (Sauce can be refrigerated for up to 4 days.)