Pumpkin steak with spinach and soft cheese
3 servings
60 minutes
The recipe was prepared in our kitchen by chef Anton Kovalkov. Vegetarian steak is not necessarily boring. Chef Anton Kovalkov shows how to make a smart, hearty and tasty dish from ordinary pumpkin , which will definitely be included in the collection of family recipes. In this recipe, pumpkin steak is served with spinach and tarragon pesto and lemon ricotta.
1
Prepare a piece of pumpkin.
2
Salt the pumpkin and brush it with butter.
- Butternut Squash: 300 g
- Butter: 60 g
3
Drizzle with olive oil, add a couple of whole garlic cloves and sprigs of tarragon. Place in an oven preheated to 190 degrees for 20-25 minutes.
- Olive oil: 70 ml
4
For pesto, place 70 grams of spinach in the blender.
- Spinach: 140 g
5
Add tarragon, nuts, seeds, olive oil.
- Tarragon: 50 g
- Hazelnut: 20 g
- Pumpkin seeds: 30 g
- Olive oil: 70 ml
6
Add the juice of half a lemon, salt, sugar, and vinegar. Blend in a blender.
- Apple cider vinegar: 20 ml
7
To make sautéed spinach, heat a pan, add some nut oil, 70 grams of spinach, season with salt, and sauté for 2 minutes while stirring.
- Nut butter: 20 ml
- Spinach: 140 g
8
Mix ricotta with goat cheese and lemon zest.
- Ricotta cheese: 70 g
- Soft goat cheese: 50 g
9
Season the ready pumpkin steak with pepper. Place spinach on a plate, add cheese on top, and then layer the pumpkin steak.
- Butternut Squash: 300 g
10
Spread pesto on the steak. Serve.