Squash Steaks with Cabbage and Red Bean Salad
Roast thick rounds of squash until deeply caramelized and meltingly tender for a healthy and hearty main course.
Ingredients
1-2 butternut squash
1/2 tsp herbs de provence (optional)
1/2 cup red wine or sherry vinegar
1 orange, zest and juice
1/2 cup olive oil
1 lb red beans, cooked in plain water until tender
1 head napa cabbage
1 bunch parsley
Method
- Heat oven to 350F
- Cut the peeled squash into 3/4 inch thick rounds down the neck and seed cavity. Remove the seeds from the center of the cavity (using a round cookie cutter or paring knife is the easiest way)
- Toss the squash rounds with a big glug of olive oil, pinch of salt, and the herbs de provence if using
- Transfer to a foil-lined baking sheet and roast until tender and golden brown, about 35 minutes
- Meanwhile combine the vinegar, orange zest, juice, olive oil, and a big pinch of salt
- Dress the cooked beans and let the beans cool to room temperature in the dressing
- Cut the cabbage thinly and dress with the marinated beans
- Add the chopped parsley to the cabbage salad
- Remove the squash from the oven and transfer to a serving platter
- Top the squash with the cabbage-bean salad and serve
