Brace yourselves for a taste sensation that will blow your mind! Imagine the cozy fall and winter months filled with the sweet and mellow flavor of seasonal squash. It’s versatile, it’s delicious, and it’s about to become your new kitchen essential. Low carb meals Butternut Squash Steaks. From creamy soups to perfectly roasted planks, this squash is here to elevate your culinary game to a whole new level. Get ready to savor every bite and impress your taste buds like never before! Enjoy low carb meals.

Low carb meals Butternut Squash Steaks:

Ingredients:

• 1 medium butternut squash (about 4 lb.), washed, dried
• 1 tsp. smoked paprika
• 6 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 2/3 c. whole-grain farro or wheatberries
• 2 scallions, white and light green parts separated from dark green parts, thinly sliced
• 1 small shallot, finely chopped
• 3 tbsp. sherry vinegar
• 1/3 c. golden raisins
• 1/3 c. pistachios, coarsely chopped
• 1/4 c. pomegranate arils
• 1 c. whole-milk Greek yogurt

Low carb meals Butternut Squash Steaks:

Directions:

1. Step 1: Preheat oven to 400°. Using a heavy chef’s knife, cut squash lengthwise into 4 (1″-thick) planks. In a small bowl, whisk paprika and 2 tablespoons oil; season with salt and pepper.
2. Step 2: Heat a large ovenproof skillet over medium-high heat. Brush paprika oil over both sides of squash. Cook squash, turning once, until golden brown in spots, about 3 minutes per side.
3. Step 3: Transfer skillet to oven and bake squash until tender, 20 to 25 minutes.
4. Step 4: Meanwhile, bring a small pot of water to a boil; season with salt. Add farro and cook, stirring occasionally, until tender but still a bit chewy, 20 to 25 minutes. Drain.
5. Step 5: In a medium bowl, toss white and light green scallion parts, shallots, vinegar, and remaining 4 tablespoons oil. Let sit 10 minutes.
6. Step 6: Add farro, raisins, pistachios, and pomegranate arils to scallion mixture and stir to combine; season with salt and pepper.
7. Step 7: Spoon a dollop of yogurt on plates. Top with grain salad, then squash steak. Sprinkle some dark green scallion parts over.