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!
Average estimated amount for one serving
On average, one serving of the recipe "Steak & Butternut Purée" contains 628 Energy, 30 g of Fat, 62 g of Carbohydrates, 35 g of Protein, 6 g of Fiber.