Butternut Squash Steaks + Butter Bean Purée

Using a sharp knife, cut the top stem off the butternut squash. Then cut the neck into four ‘steaks’, roughly 1” thick. Store the leftover base of the squash in the fridge and use for another recipe.

Peel the skin off the four squash steaks. Then add a small splash of olive oil to a griddle pan (alternatively, just use a regular pan) on a medium-high heat. Add the squash steaks to the pan and cook for 3-5 minutes on each side, or until nicely charred.

Meanwhile, preheat the oven to 200°C fan / 425°F and line a roasting tray with baking paper.

Next, combine the rosemary, cinnamon, 1 tablespoon of olive oil and pinches of salt and pepper in a bowl. Transfer the squash steaks to the roasting tray, then brush the rosemary mixture all over the steaks. Add the garlic cloves to the tray (with their skins on) and roast for 15-20 minutes or until the squash is tender.

Meanwhile, for the dressing, combine the wholegrain mustard, lemon juice, maple syrup, 2 tablespoons of olive oil and pinches of salt and pepper in a bowl, then set aside.

Next, cook the fine green beans in boiling water until tender, then drain and set aside.

For the butter bean purée, add the butter beans to a high-speed blender, along with the lemon zest, lemon juice, nutritional yeast and pinches of salt and pepper. When the squash and garlic have finished cooking, carefully peel the skins off the garlic and add the cloves to the blender. Then top up with 2 tablespoons of hot water from a kettle. Blend until thick and silky smooth, adding extra splashes of hot water if necessary.

To plate up, spoon the butter bean purée on plates, then add the fine green beans and squash steaks. Finally drizzle over the mustard dressing. Enjoy!