Did you know that veggies can also be turned into “steaks”?
Yup they can!
Cauliflower can easily be turned into steaks, and so can butternut squash! And as autumn is here and butternut squash is in season, I thought it was about time to share this recipe for butternut steak with herbed lentils with you as it’s loooong overdue!
To make a butternut squash steak, simply cut the squash into 1/2″ thick steaks. Be careful when you cut the squash as the skin is very thick! Make sure you have a very sharp knife before you cut it so the knife won’t slip!
A really sharp knife is essential (as always when it comes to cooking)
This butternut squash steak is served with a herby and lemony beluga lentil salad!
I like to use beluga lentils in this recipe, but puy or green lentils will work just as good too! What really makes this lentil salad is seasoning! You got aromatic parsley, lemon zest for freshness and garlic because well, garlic is garlic and its amazing!, all mixed with olive oil. It’s a combination you can’t really go wrong with!
This meal is loaded with both flavour and nutrients!
Here’s a breakdown of what you’ll get in this butternut squash steak with herbed lentils
- Vitamin A: This fat soluble vitamin is is essential for healthy eye sight, strong immune system and important for healthy skin!
- Dietary fibre: Fibre will help you stay fuller for longer and can be fermented in the colon were it can feed the microbiota and maintain healthy populations of friendly bacteria.
- Protein: Loaded with protein! Protein is important to maintain healthy hair, nails skin and also for the production of neurotransmitters!
- Iron: Helps to keep you energised as it’s a part of hemoglobin, which is the oxygen carrying molecule in the body!
- Vitamin E: Another fat soluble vitamin which works more as an antioxidant in the body as it protects the body against free radicals and protects cell membranes
- Vitamin K: Important for blood clotting and and to maintain bone density.
This meal also provides you with complex carbs and heart healthy monounsaturated fats!
The feta cheese in this meals adds a touch of umami to the whole meal, and the pomegranate adds small bursts of sweetness that finishes of the whole meal and brings all the flavours together.
If you make this meal, let me know what you thought of it! And don’t forget to take a photo and tag it with #nutritionistmeetschef on instagram!
A hearty and fresh vegetarian meal that's loaded with flavours! It's not only pretty to look at but extremely tasty to look at!
- 1 butternut squash, about 1 kg / 2.2 lb
- 280 g beluga lentils (uncooked)
- 60 g / 1 cup chopped parsley
- 2 garlic cloves, minced
- 4-5 tbsp olive oil
- 1 lemon, zest from
- 100 g feta cheese
- 1 pomegranate, arils from
Preheat the oven to 220°C / 420 ° F
Cook the lentils according to instructions.
Whilst the lentils are cooking, cut the butternut squash into 4 steaks lengthways by first cutting of a small slice off the fattest part of the butternut squash (so all the steaks have two flat sides) Remove the seeds and rub a little bit of oil on both sides of the steaks.
Place the steaks in an ovenproof dish or a lined oven tray and place in the oven to bake for 30 minutes, or until tender and golden.
Combine the mixed parsley with minced garlic and olive oil. Combine with the cooked lentils and add lemon zest. Add salt and pepper to taste.
Once the steaks are done, serve the steaks with herby lentils salad and top with crumbled feta cheese and pomegranate arils.