Serves 1
Directions
- 1Peel the butternut squash.
- 2Slice the butternut squash into thick rounds.
- 3Heat oil in a griddle pan.
- 4Place the butternut squash slices in the hot griddle pan.
- 5Cook until charred lines appear on the squash.
- 6Transfer the charred squash slices to a baking tray.
- 7Chop rosemary for the seasoning.
- 8In a bowl, combine olive oil, salt, pepper, rosemary, and cinnamon.
- 9Brush the squash steaks all over with the rosemary and cinnamon mixture.
- 10Add a couple of garlic cloves to the baking tray with the squash.
- 11Roast the squash steaks in the oven until perfectly tender.
- 12In a bowl, combine wholegrain mustard, olive oil, and other ingredients to make the dressing.
- 13Add butter beans to a high-speed blender.
- 14Add the roasted garlic cloves to the blender.
- 15Add hot water and lemon juice to the blender.
- 16Blend until the puree is silky smooth.
- 17Serve the butternut squash steaks with the creamy butter bean puree and green beans.
- 18Drizzle the mustard dressing over the dish.
Ingredients
- butternut squash
- rosemary
- cinnamon
- 2 garlic cloves
- wholegrain mustard
- butter beans
- green beans
- olive oil
- salt
- pepper
- hot water
- lemon juice
Equipment
griddle panbaking trayovenhigh-speed blenderbowlforkknifepeeler
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