ATK - More Mediterranean
Butternut Squash Steaks
Ingredients
- ¼ C extra-virgin olive oil, divided
- 2 tsp sugar
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp table salt
- ½ tsp ground paprika
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp pepper
- 2 (3-pound) butternut squashes
- 2 TBSP chopped toasted pistachios
- 1 TBSP sesame seeds, toasted
- 2 TBSP honey
- 1 TBSP torn fresh mint
- Lime wedges
Directions
- 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.
- 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.)
- 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.
- Heat remaining 1 tablespoon 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 first side, about 3 minutes. Flip steaks and continue to cook until well browned and crisp on second side, about 3 minutes. Transfer steaks to serving platter
- 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.