Smokey Roasted Butternut Squash Steaks with Roasted Chipped Potatoes and a Spicy Kale Salad

I was inspired by vegan activist/blogger/mum of two/cafe owner and baker Erin Ireland for this one. If you do not follow her on instagram I would advise you do so, she is always making easy to put together lunches and dinners and does it all through her instagram stories. This recipe is really simple, and quite quick to make.The potatoes are going to take the longest. You'd expect the process to take longer with how delicious the butternut squash ends up tasting.

I made this for dinner and just threw together some chipped potatoes and a spicy kale salad - it was very filling.



1 butternut squash

60ml olive oil

2 tsp sugar

2 tsp smoked paprika

1 tsp garlic powder

1 tsp chilli flakes

1/2 tsp pepper

1/2 tsp salt

4 potatoes

olive oil

1 tbs herb de Provence/oregano


3 stalks of kale, de-stemmed, roughly chopped

Spicy tahini dressing (2 tbs tahini, juice 1 lemon, 1 tsp dijon mustard, 1 tsp maple syrup, 1 tsp sriracha, S&P, water to loosen)


  1. Pre heat the oven to 450F/230C. Start by preparing the potatoes, chop each one in half and then each half in thirds. Grab a large bowl, toss the potatoes in a good glug of olive oil, a generous seasoning of salt and pepper and the dried herbs. Spread out on a baking sheet and roast for 40 minutes, turning after 20.

  2. Cut the neck off of the squash; reserve base for another use. Trim the stem off the neck then peel. Resting neck on cut base, cut in half lengthwise, creating two lobes. Slice two steaks from each of these lobes, reserve excess trimmed off sides for another use.

  3. On both sides of all four steaks score them just slightly with your knife making a lovely cross hatch pattern.

  4. Prepare the marinade - In a small bowl add the olive oil, sugar, smoked paprika, garlic, chilli flakes, S&P. Mix well as the sugar will sit at the bottom. Line a tray with baking paper and lay the steaks on it. Use your hands to rub the marinade all over the butternut squash.

  5. Place in the oven for 18 minutes.

  6. While the butternut squash is cooking make the salad dressing. Just put all the ingredients in a jar and shake well. Wash the kale and pour over dressing. Use your hands to massage the dressing into the kale - its MUCH nicer this way.

  7. Just before the steaks are ready to come out of the oven, place a cast iron skillet on medium high heat with a generous glug of olive oil. When the steaks come out of the oven use an off set spatula to gently transfer (two at a time as they all wont fit) the butternut to the skillet. Pan fry for 3 minutes on each side until lovely and charred.

  8. To plate place two steaks on each place, spoon out the roasted potatoes and divide the salad between the two portions.

  9. I sprinkled the salad with hemp and the steaks with toasted sesame - this is optional.

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