Recipe: Perfect Butternut Squash Steaks Topped with Caramelised Onion Hummus

Butternut Squash Steaks Topped with Caramelised Onion Hummus. Butternut squash! (And caramelized onions too.) Fall is typically a busy time. The lazy, relaxed days of summer are over. Make a batch of roasted butternut squash and caramelized onions ahead of time and get two meals out of them: this Butternut Squash & Caramelized Onion Flatbread and.

The sweet caramelized onions and butternut squash went really well with the tangy gorgonzola and sage and the warm just set eggs wrapped everything up really quite nicely. Once again I was reminded of how amazing this flavour combination really is! While I was enjoying the omelette I was. You can have Butternut Squash Steaks Topped with Caramelised Onion Hummus using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Butternut Squash Steaks Topped with Caramelised Onion Hummus

1. Prepare 1 of butternut squash.
2. It's 2 of rosemary stalks.
3. Prepare of Salt.
4. You need of Pepper.
5. Prepare of Smoked paprika.
6. It's of Olive oil.
7. Prepare Tub of hummus (mine is from Tesco).
8. It's 2 tbsp of cornflour.

This toasted quinoa pilaf combines butternut squash, caramelized onions and goat cheese for a Transfer mixture to serving dish, and top with goat cheese crumbles and remaining fresh thyme. Caramelized onions and goat cheese together….heaven! Paired with butternut squash sounds out. Place it on a baking sheet, drizzle with olive oil and a sprinkle of To make the crema, mix all ingredients in a small bowl until smooth.

Butternut Squash Steaks Topped with Caramelised Onion Hummus instructions

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!.

Drizzle on top of quesadilla before serving. Serve with avocado and cilantro with. Cut squash in half lengthwise; remove seeds. Cover with an additional layer of pasta sheets. For the Butternut Squash, Caramelized Onion, and Melted Fontina filling.