Garlic Squash Steaks with Herbed Pear-Potato Mash Recipe
In this plant-based steak supper, butternut squash is slathered in roasted garlic and piled onto creamy herb-infused mashed potatoes. Get the recipe!
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Cooking tools:
- Steamer basket
- Potato masher
- Pastry brush
- Silicone baking mat
- Oven
- Stove
- Aluminum foil
- Parchment paper
- Baking sheet
- Saucepan
- Mixing bowl
- Fork
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1 large bulb garlic
- 2 teaspoons chopped fresh sage
- 4 6-oz. butternut squash steaks (see tip in intro)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 lb. russet potatoes, peeled and cubed
- 2 firm Bosc pears, peeled, cored, and cubed
- 1 cup thinly sliced peeled parsnips
- 1 15-oz. can no-salt-added cannellini beans, rinsed and drained
- ¼ cup unsweetened, unflavored plant-based milk
- ¼ cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 4 teaspoons balsamic glaze
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