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Butternut Squash Steaks with Whipped Ricotta
Who says steak is just for the carnivores?
We cut and prepare butternut squash in a way that makes it the center of your plate (be sure to choose varieties with a long “neck” to create the heartiest possible portions). Topped with salt, nutmeg, and an easy whipped ricotta, it’s the ultimate medley of fall’s best flavors. Save and puree the bottoms of your squash for baked goods!
How to Make It
Ingredients
Squash Steaks
- 2 large butternut squash, about 2 to 2 ½ lbs each
- 2 tbsp extra-virgin olive oil, plus extra for garnish
- 1 tsp kosher salt
- ½ tsp Aleppo pepper
Ricotta
- 2 cups smooth ricotta
- 2 tbsp whole milk
- ½ tsp kosher salt
- Freshly grated nutmeg, to taste
Topping
- 1 tbsp roasted, unsalted sunflower seeds
- 1 ½1/2 tsp toasted sesame seeds
- ½ tsp nigella seeds
- Sliced chives and mint leaves, to garnish
- Lemon wedges, to serve
Instructions
- For the steaks, arrange rack in center of oven. Preheat to 425°F.
- Cut neck off squash, reserving base for another use. Trim and discard the stem, then peel squash neck. Slice lengthwise in 3 steaks, about ¾-inch thick. Toss with oil, salt, and Aleppo pepper on a large, rimmed baking sheet. Then, arrange in a single layer, ensuring steaks aren’t touching.
- Roast in center of oven, carefully flipping steaks halfway through, until tender and lightly browned around the edges, approximately 25 to 30 minutes. Let it stand for 5 minutes.
- Meanwhile, add ricotta and milk to the bowl of a food processor. Season with salt and nutmeg. Process until ricotta is silky smooth, up to 2 minutes.
- Spread ricotta-mixture over the bottom of a large serving plate, swooping with the back of a spoon. Arrange steaks overtop. Combine sunflower, sesame, and nigella seeds in a small bowl, then sprinkle over steaks. Garnish with additional oil, chives, and mint. Serve immediately with lemon wedges squeezed overtop.
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