Butternut Squash Steaks Topped with Caramelised Onion Hummus
Butternut Squash Steaks Topped with Caramelised Onion Hummus

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, butternut squash steaks topped with caramelised onion hummus. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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 quick, it tastes delicious. It is appreciated by millions every day. Butternut Squash Steaks Topped with Caramelised Onion Hummus is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook 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. Take 2 rosemary stalks
  3. Take Salt
  4. Make ready Pepper
  5. Take Smoked paprika
  6. Get Olive oil
  7. Take Tub hummus (mine is from Tesco)
  8. Make ready 2 tbsp cornflour
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!

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