How To Make Squash Steaks with Chestnut & Cavolo Nero Pilaf
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Serves:
Ingredients
- 2 medium-sized squash, cut into thick steaks
- 1 cup chestnuts, roasted and chopped
- 1 bunch cavolo nero (black kale), stems removed and leaves chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup basmati rice
- 2 1/2 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Place the squash steaks on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes, or until tender and golden brown.
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
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Add the rice and dried thyme to the skillet and stir to coat the rice in the oil mixture. Cook for 2-3 minutes, until the rice is slightly toasted.
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Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
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Stir in the chopped chestnuts and cavolo nero. Cover and cook for an additional 5 minutes, or until the rice is cooked and the cavolo nero wilts.
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Serve the squash steaks on top of the chestnut and cavolo nero pilaf. Enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 600mg
- Total Carbohydrates : 55g
- Dietary Fiber : 8g
- Sugar : 7g
- Protein : 6g
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