Cumin Squash Steaks with Peach Salsa - Slender Kitchen
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Cumin Squash Steaks with Peach Salsa

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162
Calories 
23g
Carbs 
9g
Fat 
2g
Protein 
3
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

I was recently introduced to the world of vegetarian "steaks." I am a huge fan.  It all started when a friend made cauliflower steaks for our plant based friends at a barbecue and they quickly became the star of the show.  Charred on the outside and served with a delicious pesto, people were fighting for the last one.  Since then I have been making lots of cauliflower steaks, ususally with Romesco, and lately been venturing out to into other veggie steaks like today's cumin butternut squash steak.  Since peaches are just coming into season, I knew I wanted to add smoky flavors to the squash to pair with the sweetness of the peaches. If you like things spicy, some ancho chili powder would be delicious as well.  From there it's simple.  Grill up the squash, make the peach salsa, and dinner is ready. 

Prep Time

Cumin Squash Steaks with Peach Salsa

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 U butternut squash, peeled and cut lengthwise into ½ inch pieces
  • 4 tsp. olive oil
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 U peaches, chopped
  • 1/4 U red onion, chopped
  • 2 tbsp. cilantro
  • 1 tbsp. lime juice
  • 1 tbsp. olive oil
  • Salt and pepper

Nutritional Facts

Serving Size: 
1-2 squash steaks and 1/3 cup salsa
Amount Per Serving
Calories 162
Calories from Fat 76
% Daily Value *
Total Fat 9g
13%
Saturated Fat 1g
6%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 302mg
13%
Total Carbohydrate 23g
8%
Dietary Fiber 4g
16%
Sugars 9g
Protein 2g

Directions

  1. Cut the squash carefully into 1/2 inch long pieces. Brush the squash with olive oil. Depending on the size of your squash and the thickness, you should end up with 1-2 "steaks" person.
  2. Combine the cumin, paprika, salt, and pepper. Sprinkle over the squash on both sides.
  3. Heat a grill (or grill pan) to medium high heat. Cook the squash for 5-6 minutes per side. Alternatively you can cook it in a skillet the same way. Make sure squash is cooked through.
  4. To make the salsa, toss together the peaches, onion, cilantro, lime juice, and olive oil. Season with salt and pepper. Serve over squash. For a fun twist, grill the peaches before making the salsa.
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