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

1. Preheat oven to 350F.
2. Toast the pecans for eight minutes, remove and allow to cool.
3. Bring two pans to high heat and caramelize the onions and garlic in one pan and the shiitakes in the other.
4. Cook the shiitakes until thoroughly browned and deglaze pan with the tamari.
5. Add pecans, shiitakes, onions, garlic, vinegar, salt to food processor and blend.
6. While blending, slowly incorporate oil until mixture is thoroughly combined.
7. 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

1. Preheat oven to 350F.
2. Cut butternut squash into 1 in high by 2 in wide “steaks”
3. Wrap in aluminum foil with extra virgin olive oil, maple syrup, Hickory Vinegar, salt, thyme, bay leaf, and garlic.
4. Place on tray and cook in oven for 15 minutes or until tender, but not falling apart. Remove and allow to cool.
5. Heat a non-stick pan with canola oil and sear thoroughly on both sides.
6. Serve immediately with shiitake-pecan pesto.

 

Show us what you made on Instagram @LinderaFarms with the tag #LinderaMade

 

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