VEGETARIAN

Pumpkin Steak with Spinach and Soft Cheese

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This recipe was prepared in our kitchen by Chef John Smith. A vegetarian steak doesn’t have to be boring. Chef John Smith demonstrates how to turn ordinary pumpkin into a festive, hearty, and delicious dish that is sure to become a family favorite. In this recipe, the pumpkin steak is served with spinach and tarragon pesto and lemon ricotta.

Ingredients

Butternut Squash - 10 oz
Spinach - 5 oz
Cilantro - 0 oz
Butter - 0 oz
Pumpkin seed oil - 0 oz
Goat cheese - 0 oz
Ricotta cheese - 0 oz
Olive Oil - 0 fl oz
Nut cream - 0 fl oz
Apple Cider Vinegar - 0 fl oz
Hazelnut - 0 oz
Tarragon - 0 oz

Step by Step guide

Step 1

Prepare a piece of pumpkin.

Step 2

Season the pumpkin with salt and brush it with butter.

Step 3

Drizzle with olive oil, add a couple of whole cloves of garlic and sprigs of tarragon. Place in an oven preheated to 375°F for 20–25 minutes.

Step 4

For the pesto, place 70 grams of spinach in a blender.

Step 5

Add tarragon, nuts, seeds, and olive oil.

Step 6

Add the juice of half a lemon, salt, sugar, and vinegar. Blend everything together.

Step 7

For the sautéed spinach, heat a skillet, add a little walnut oil, 70 grams of spinach, season with salt, and sauté, stirring, for 2 minutes.

Step 8

Mix the ricotta with goat cheese and lemon zest.

Step 9

Season the cooked pumpkin steak with pepper. Arrange the spinach on a plate, place the cheese on top, and then layer the pumpkin steak on top of that.