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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, butternut squash steaks topped with caramelised onion hummus. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Butternut Squash Steaks Topped with Caramelised Onion Hummus is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Butternut Squash Steaks Topped with Caramelised Onion Hummus is something which I’ve loved my entire life.

To begin with this particular recipe, we must first 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 can achieve it.

The ingredients needed to make Butternut Squash Steaks Topped with Caramelised Onion Hummus:
  1. Take butternut squash
  2. Take rosemary stalks
  3. Take Salt
  4. Take Pepper
  5. Take Smoked paprika
  6. Prepare Olive oil
  7. Prepare hummus (mine is from Tesco)
  8. Get 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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