Sirloin steaks with roast squash and herb butter
- November 2015
- Serves 4
- Hands-on time 25 min, oven time 35 min
Most of this steak and roast squash recipe can be made in advance, making it an ideal dish to serve on busy weeknights.
- Gluten-free recipes
- 20.9g (9.1g saturated)
- 24.7g (13.4g sugars)
Cut the squash slices thinly (so they char better at the edges) and coat lightly in oil – if there’s too much they won’t brown so well. Melt half the butter, then serve the rest on the side for people to help themselves.
Make the butter up to 5 days in advance. If you ￼have herb butter left over, keep in the fridge and use on grilled fish and meat. Or wrap thoroughly in cling film and freeze for up to 1 month.
Roast the squash slices, bag up when cool, then freeze for up to 1 month. Defrost and warm through in the oven to serve.
You don’t need to peel butternut squash when roasting as the skin turns soft – but pumpkin skins are tougher, so peel these.
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