Light up the table with this Butternut Tenderloin! Why are we calling it that? Because you’ve never served squash like this before! We’re bringing it center-plate, the star of the show. Using techniques we grew up using when we cooked meat and applying them here. It’s super easy too. And the best part is: most of it can be done the day before you serve it.
1 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
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 the entirety evenly.
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 and roast for an additional 20 minutes until done.
Remove from oven, let cool 1- minutes before plating and slicing, serve with gravy.
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.
Did you make this recipe?
Tag @wickedkitchenfood on Instagram and hashtag it #wickedkitchen.
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