Categories: February

Ingredients

• 900g butternut squash, peeled and cut into chunks
• 10 small shallots, halved
• 2 tsp olive oil
• 2 tbsp maple syrup
• 1 tbsp fresh thyme leaves
• grated zest and juice of 1 lemon
• 2 garlic cloves
• 1/2 tsp coarse black pepper
• 1/2 tsp Maldon sea salt
• 4 x 150g lean sirloin steaks
• 150g carton virtually fat-free fromage frais
• 2 tsp horseradish sauce
• small handful chopped fresh flatleaf parsley
• 100g baby spinach leaves

Directions

1. Preheat the oven to 220˚C/fan 200˚C/gas 7.

2. Put the squash into a roasting tin with the shallots. Pour over half the oil and the maple syrup, then toss together. Roast for 35 minutes, or until golden.

3. Meanwhile, put the thyme, zest, garlic, pepper and salt in a mortar and grind with the pestle. Stir in the remaining oil and spread all over the steaks. Set aside.

4. Mix together the fromage frais, horseradish, parsley and enough lemon juice to taste. Set aside.

5. About 10 minutes before the squash is ready, put a griddle pan over a high heat until smoking, add the steaks and cook for 2-5 minutes each side, depending on how you like them cooked. Toss the spinach into the squash and pile onto plates. Halve the steaks and place on top of the vegetables. Serve with a drizzle of balsamic vinegar.

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