Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, butternut squash steaks topped with caramelised onion hummus. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Great recipe for Butternut Squash Steaks Topped with Caramelised Onion Hummus. I bought a squash a few weeks ago on a whim, and then couldn't decide what to do with it. Today my hand is finally feeling well enough to start cooking again (after an operation), however it's still not up to chopping. While the squash roasts, make the dukkah, if using.

Butternut Squash Steaks Topped with Caramelised Onion Hummus is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Butternut Squash Steaks Topped with Caramelised Onion Hummus is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have butternut squash steaks topped with caramelised onion hummus using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash Steaks Topped with Caramelised Onion Hummus:

1. Prepare 1 butternut squash
2. Make ready 2 rosemary stalks
3. Prepare Salt
4. Get Pepper
5. Make ready Smoked paprika
6. Get Olive oil
7. Make ready Tub hummus (mine is from Tesco)
8. Get 2 tbsp cornflour

Once the beef begins to brown, add the butternut squash and mix well. To make the butternut squash steaks: Cut the neck off of the butternut squash and keep the base for another use. Cut the stem from the end and peel. Cut the squash in four slices lengthwise and trim off the outer rounded sides.

Instructions to make Butternut Squash Steaks Topped with Caramelised Onion Hummus:

1. Carefully use a skewer to pierce holes in the squash. This is important to stop pressure building up inside and potentially going pop!
2. Bake in the centre of the oven at 190 C for about 2 hours until tender. Remove from the oven and allow to cool completely.
3. Using a large sharp knife, slice off several large rounds from the skinny end of the squash. Season the rounds with salt and pepper, then cover with cornflour on both sides.
4. Heat a frying pan, add your rosemary to the pan and fry the steaks in each side over a relatively high heat. You want them brown and crispy but not burnt!
5. Remove from the pan, top with hummus, a sprinkling of paprika and the crispy fried rosemary leaves. Enjoy!

Cut the stem from the end and peel. Cut the squash in four slices lengthwise and trim off the outer rounded sides. Heat oil in a cast-iron skillet over medium heat. Heat oil in a large heavy skillet over medium. Add butter, sage, and garlic to.

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