Pumpkin Steak with Spinach and Soft Cheese
Main Dishes | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
3
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 - 10.6 oz
- Spinach - 4.9 oz
- Cilantro - 1.1 oz
- Butter - 2.1 oz
- Pumpkin seed oil - 1.1 oz
- Goat cheese - 1.8 oz
- Ricotta cheese - 2.5 oz
- Olive Oil - 2 fl oz
- Nut cream - 0 fl oz
- Apple Cider Vinegar - 0 fl oz
- Hazelnut - 0.7 oz
- Tarragon - 1.8 oz
Step by Step guide
Step 1
Prepare a piece of pumpkin.
Step 10
Spread pesto over the steak. Serve.
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 374°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.
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