Herby Crusted Butternut Squash Tenderloin Roast
Ingredients
Ingredients:
- Whole Butternut Squash (preferably with a long neck) weights vary
- 4 Tbs Olive oil
- 3 TBS Wicked Kitchen Sage-Onion-Garlic seasoning
- 2 TBS black peppercorns, ground
- ½ tsp smoked paprika
- Salt (optional)
Instructions
Instructions:
Roast the Butternut Squash:
- Preheat oven to 200c/180c fan or 400f/350f convection.
- Place whole Butternut squash (Skin and all) on a baking sheet and roast for 45-60 minutes until 95% cooked, time will vary depending on size.
- To check for doneness insert a skewer 3 inches from the top stem, when it can penetrate in and out through the width easily, it is done.
- Remove from oven and let cool for 30 -45 minutes to finish carry over cooking. (Doing this the day before saves time.)
Prepare the Butternut Squash Tenderloin:
- Top and tail the squash with a sharp knife, cut away the section with the seeds to leave the long neck (tenderloin) for roasting.
- Stand the squash on one end and carefully peel/cut away the skin.
Season the Butternut Squash Tenderloin:
- Place peeled squash in a large bowl of baking sheet, rub with oil to cover and then evenly apply the seasonings to cover all sides of the squash.
Sear the Butternut Squash Tenderloin:
- Heat a large, heavy frying pan (cast iron preferred) over a med-high heat. Add oil and carefully add the squash and pan fry and turn to get all sides until browned.
Roast the Butternut Squash Tenderloin:
- In the same pan (or transfer to baking sheet), roast for an additional 20 minutes until done.
Sear the Spinach (Optional):
- In the same pan used for the squash, remove some of the oil and wipe it out a little bit, then heat it back up.
- Add the spinach.
- Season with a pinch of salt and a pinch of black pepper.
- Wilt the spinach (less than one minute).
- Let the water drain a little bit from the spinach.
Plate and Serve:
- Remove from oven, let the butternut squash tenderloin cool for a few minutes before plating and slicing.
- Remove the skewer, slice the butternut depending on how many people you have coming, how big you can do, large, thick, thin, whatever you like.
- Serve with seared spinach and gravy (King Oyster Mushroom Gravy suggested).
Options:
- For the seeded bottom part: scoop out seeds, rinse, dry, season and toast for garnish.
- Use the rest of the squash in soup, add to mashed potatoes or smash with plant based butter a bit of brown sugar and bake for a treat.
- Try with different seasonings for different occasions. BBQ rub with BBQ sauce for summer eats and so on….
- Serve with Brussels sprouts and fresh peas. Before final roast add quickly seared Brussels Sprouts and fresh peas tossed with plant-based butter pinch of salt and pepper. This adds vibrant color contrast when serving and delicious flavor combination.
Video Description
Looking for something new to do with those delicious Butternut Squashes? On this episode we're creating another trend setter and making an impressive Butternut Squash "Tenderloin" Roast on a bed of baby spinach and smothered in rich King Oyster Mushroom Gravy. This masterpiece is a sure-fire winner for a Sunday roast or holiday dinner. Enjoy! Vegan, Gluten free, filling and absolutely banging!
King Oyster Mushroom Gravy videos here: https://youtu.be/iw281ZVLrA8
https://dereksarno.com/
Video by Ira Chute (@irachute) | https://www.highway93.com
FULL RECIPE:
Wicked Roast Herby Crusted Butternut Squash Tenderloin
Serves 4 - 6
Cook time: roughly 1 hour 45 minutes
Roasting the squash the day before cuts down on prep time.
INGREDIENTS:
Whole Butternut Squash (preferably with a long neck) weights vary
4 Tbs Olive oil
3 TBS Wicked Kitchen Sage-Onion-Garlic seasoning
2 TBS black peppercorns, ground
½ tsp smoked paprika
Salt (optional)
DIRECTIONS:
• Preheat oven to 200c/180c fan or 400f/350f convection
• On a baking sheet place whole Butternut squash (Skin and all) and roast for 45-60 minutes until 95% cooked, time will vary depending on size. To check for doneness insert a skewer 3 inches from the top stem, when it can penetrate in and out through the width easily, it is done.
• Remove from oven and let cool for 30 -45 minutes to finish carry over cooking. (Doing this the day before saves time.)
• Top and tail the squash with a sharp knife, cut away the section with the seeds to leave the long neck (tenderloin) for roasting. Tips for using the seeded part below. Stand the squash on one end and carefully peel/cut away the skin.
• Place peeled squash in a large bowl of baking sheet, rub with oil to cover and then evenly apply the seasonings to cover all sides of the squash.
• Heat a large, heavy frying pan (cast iron preferred) over a med-high heat. Add oil and carefully add the squash and pan fry and turn to get all sides until browned.
• In the same pan (or transfer to baking sheet), roast for an additional 20 minutes until done.
• Remove from oven, let cool for a few minutes before plating and slicing. Serve with gravy.
OPTIONS:
• For the seeded bottom part: scoop out seeds, rinse, dry, season and toast for garnish.
Use the rest of the squash in soup, add to mashed potatoes or smash with plant based
butter a bit of brown sugar and bake for a treat.
• Try with different seasonings for different occasions. BBQ rub with BBQ sauce for
summer eats and so on….
• Serve with Brussels sprouts and fresh peas. Before final roast add quickly seared
Brussels Sprouts and fresh peas tossed with plant-based butter pinch of salt and pepper.
This adds vibrant color contrast when serving and delicious flavor combination.