You know how it goes every year. With a year loaded with overindulgent and treat-filled holidays on the back end, we all want to do a little bit better with our eating once January begins. Once New Year’s Day comes around, I’m usually feeling the effects of my bad food choices (even though they were so, so worth it at the time) and ready to get back on the healthy wagon. So, for this DistanceDishes session, Amanda and I decided to go for a healthy choice so as not to allow our skype dates to derail any progress we’d made but also so we didn’t feel like we were missing out on any deliciousness.
Cauliflower steaks are sooo 2018. Though I do enjoy a good cauliflower steak, I was much more excited at the idea of a butternut steak as the internet predicts as the next healthy craze. I adore butternut squash, and they’re currently in season and last forever untouched in the pantry. Though this recipe unfortunately required breaking down your own squash, that’s nothing that some gloves (if they bother your hands like me) and newly sharpened knives can’t help with (I was a little jealous of Amanda acquiring a cleaver for Christmas while I was preparing this recipe–that would have been handy here). Butchering a squash aside, this recipe is a real treat and has some nutrition as well. Definitely worth trying even as a side to something more sinful, or as a main event.
- 1 Large butternut squash (preferably with a long, fat neck)
- Olive Oil
- 1-2 Tbsp Garam Masala
- Salt to taste
- Pepper to taste
Coconut Curry Sauce:
- 1 1/2 cups full-fat Coconut milk
- 2 Tbsp Curry Powder
- 1 tsp Salt
- Pepper to taste
- 2 Tsp Fresh squeezed Lime Juice
- Preheat your oven to 425° Fahrenheit.
- Peel your butternut squash, trim the ends and separate the bottom bulb-y part from the neck. You can Seed and dice the bottom portion for a future use.
- Slice the neck long-ways into 1 inch thick slices and about 3-4 inches tall. I got about 3-4 “steaks” from a small squash but a bigger squash choice could yield 4-6.
- Place your steaks on a wired rack on top of a baking sheet and drizzle with olive oil on both side. Sprinkle evenly on both sides with Garam Masala, salt and pepper. Rub in so there is an even coating of oil/spices.
- Place in the oven and bake for 30 minutes, flipping the squash halfway through.
- While the squash is cooking, make the sauce. In a small saucepan over medium heat, add your coconut milk, curry powder, salt and pepper. Stirring regularly, bring to a simmer.
- Simmer the sauce for 15-20 minutes until reduced by 1/3 and thickened. Remove from the heat, allow to cool slightly and stir in the lime juice.
- Once your steaks are done, transfer to a plate and cover with a decent spoonful of the sauce. Enjoy with other vegetables of your choice or a real steak, whatever you like!
Wine Pairing: Since you’re making such a light recipe, that means you can have an extra glass of wine, right? Just kidding (?) 🙂 If you do decide to have a glass, a Viognier or you could go with a Pinot Noir if you prefer to go red. Antioxidants and what not, right?