Stovetop, Pot (small), Colander, Frying pan, Immersion blender
Slice the squash in half & remove the seeds. Peel the squash. Cut it into cubes.
Bring a pot of salted water to a boil. Add the squash. Cook for 20 min.
Peel & mince the shallot.
Drain the squash. Combine the squash, salt, pepper & half the butter in a blender bowl. Purée until smooth & creamy, adding a bit of water if too thick.
Melt the remaining butter in a pan over medium heat. Add the shallot. Sauté for 2 min.
Add the steak to the pan. Cook for 2 min on each side, or until done to your liking. Baste with the sauce as it cooks.
Remove the steak from the pan & slice it.
Add a splash of water to the pan to deglaze it.
Spread the butternut purée over a serving plate. Arrange the slices of steak over top. Drizzle the pan juices over all. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Steak & Butternut Purée" contains 438 Energy, 23 g of Fat, 62 g of Carbohydrates, 6 g of Protein, 6 g of Fiber.