Description
These hearty Chipotle and Rosemary Butternut Squash Steaks are melt-in-your-mouth tender and exploding with tasty flavor. They’re infused with flavors of buttery garlic, brightened up with orange zest, just lightly sweetened with maple syrup and they have just a touch of smoky chipotle. And they’re finished with a crunchy walnut parmesan breadcrumb topping. They’re incredibly easy to throw together, taste crazy delicious and make for a perfect side-dish!
Ingredients
For the Parmesan Breadcrumbs:
1 c. finely torn french bread
1/2 c. whole walnuts
2 Tbsp. EVOO
1/3 c. finely shredded parmesan
For the Butternut Squash Steaks:
2 Tbsp. butter, softened
2 cloves garlic, minced
2 Tbsp. OJ
1 Tbsp. maple syrup
2 tsp. finely chopped rosemary
1 tsp. orange zest
1/4 tsp. chipotle powder
1 Tbsp. EVOO
1 large butternut squash, preferably with a wide neck
Salt and pepper
Instructions
- Preheat oven to 425 degrees. On a parchment lined baking sheet toss the torn bread and walnuts with EVOO. Bake for 5 to 7 minutes, tossing halfway through, until golden brown. Remove from oven and set aside to cool for about 5 to 10 minutes. Once cooled, pulse in a food processor until you have a coarse crumb. Add in parmesan and pulse once or twice to mix. Set aside.
- In a small bowl, mix together the butter, garlic, OJ, maple syrup, rosemary, orange zest and chipotle powder. Set aside.
- To prepare the butternut squash, trim the ends and peel. Cut the neck off of the squash and reserve the base for another use. Cut the neck into 3/4 inch thick steaks lengthwise, trimming the outer rounded side of the two exterior slabs to make it flat-ish on both sides of the steak.
- In a large skillet, heat EVOO over medium heat. Add the butternut squash, season with salt and pepper, and cook, flipping every few minutes until seared, browned and fork tender, about 15 minutes.
- Once cooked, add the chipotle rosemary maple butter mixture and cook for another minute until the butter is melted and a sauce begins to develop. Baste the squash by tilting the pan so a pool of sauce forms on one side and spoon the butter sauce over the steaks. Continue basting for about a minute until the sauce has thickened.
- Transfer the squash to a platter and spoon the remaining sauce from the pan over the top. Top with the breadcrumbs and serve. Enjoy!
Keywords: butternut squash, steak, thanksgiving, rosemary, chipotle, parmesan, walnuts, breadcrumbs, fall produce