Traditional Herb-Crusted Butternut Squash Tenderloin |
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Credit: Wicked Healthy
| 1 | whole | butternut squash, preferably with a long neck, weights vary | ||
| 4 | tablespoons | olive oil | ||
| 1 | tablespoon | ground sage | ||
| 1 | tablespoon | onion powder | ||
| 1 | tablespoon | garlic powder | ||
| 2 | tablespoons | black peppercorns, ground | ||
| ½ | teaspoon | smoked paprika | ||
salt, to taste | ||||
Brussels sprouts | ||||
fresh peas |
Preheat oven to 200°c/180°c fan (or 400°f/350°f convection).
In a baking sheet, arrange the whole butternut squash and roast until it is 95% cooked for 45-60 minutes. The time will vary depending on the size.
Insert a skewer 3 inches from the stem and if it can penetrate in and out through the width easily, it is ready.
Transfer from the oven and allow to cool for 30-45 minutes.
Slice off the top and tail of the squash with a sharp knife, including the bottom section where the seeds are located.
Stand the squash on one end and gently peel away the skin.
In a large bowl or baking sheet, place the squash and rub oil to cover and then evenly apply the seasonings to crust the squash entirely and evenly.
In a frying pan on high heat, add oil. Carefully add the squash and pan fry ensuring all sides get browned evenly.
In the same pan, roast for another 20 minutes. Serve with Brussels sprouts and fresh peas tossed with plant-based butter and a dash of salt and pepper.
Transfer from the oven and allow to cool for a few minutes. Plate and slice thereafter.