Butternut Squash Steaks with Shiitake-Pecan Pesto
August 06, 2021
Shiitaki-Pecan Pesto
1 pint shitakes, sliced
1 cup red onion, chopped
6 cloves garlic, chopped
1/2 pint pecans
1/4 cup pecan oil
50ml Lindera Farms Pecan Tamari
50ml Lindera Farms Wild Mushroom Vinegar
2 tsp salt
- Preheat oven to 350F.
- Toast the pecans for eight minutes, remove and allow to cool.
- Bring two pans to high heat and caramelize the onions and garlic in one pan and the shiitakes in the other.
- Cook the shiitakes until thoroughly browned and deglaze pan with the tamari.
- Add pecans, shiitakes, onions, garlic, vinegar, salt to food processor and blend.
- While blending, slowly incorporate oil until mixture is thoroughly combined.
- Serve on toast, pasta, or squash.
Butternut Squash Steaks
1 butternut squash
Per steak:
1 tbsp extra virgin olive oil
1/2 tbsp maple syrup
1/2 tbsp Lindera Farms Hickory Vinegar
1 sprig of thyme
1 bay leaf
1 clove garlic, crushed
salt
- Preheat oven to 350F.
- Cut butternut squash into 1 in high by 2 in wide “steaks”
- Wrap in aluminum foil with extra virgin olive oil, maple syrup, Hickory Vinegar, salt, thyme, bay leaf, and garlic.
- Place on tray and cook in oven for 15 minutes or until tender, but not falling apart. Remove and allow to cool.
- Heat a non-stick pan with canola oil and sear thoroughly on both sides.
- Serve immediately with shiitake-pecan pesto.
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