Chef Damian Sansonetti seasons thick butternut squash steaks with a chorizo spice mix of oil-bloomed cumin, Pimentón, and coriander, resulting in a smoky, sweet, and earthy shoulder-season dish.
2 medium (3-pound) butternut squash, necks peeled, each squash cut lengthwise into 4 (1/2-inch-thick) planks (squash bulbs reserved for another use)
1/4 cup olive oil, divided
2 1/4 teaspoons kosher salt, divided, plus more to taste
1 1/4 teaspoons black pepper, divided
1 teaspoon ground cumin
1/2 teaspoon Pimentón de la Vera picante
1/4 teaspoon ground coriander
1/4 cup thinly sliced red onion
2 garlic cloves, thinly sliced
1 medium bunch lacinato kale (about 8 ounce), stems removed and leaves cut into 1/2-inch-wide ribbons
2 tablespoons water
1 teaspoon apple cider vinegar
2 ounces Cotija cheese, crumbled (about 1/2 cup)
1/4 cup salted roasted pepitas
Preheat oven to 475°F. Place a rimmed baking sheet in oven; let warm 10 minutes.
Meanwhile, drizzle squash steaks evenly with 2 tablespoons oil; sprinkle with 2 teaspoons salt and 1 teaspoon pepper.
Arrange squash steaks on hot baking sheet in a single layer. Roast in preheated oven until golden brown and tender, 22 to 30 minutes, flipping after 12 minutes.
While squash steaks roast, heat remaining 2 tablespoons oil in a large skillet over medium. Add cumin, Pimentón, and coriander; cook, stirring constantly, until fragrant, about 30 seconds. Add onion and garlic; cook, stirring constantly, until slightly softened, about 1 minute. Stir in kale, 2 tablespoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cover and cook, stirring often, until kale is wilted and tender, 2 to 3 minutes. Remove from heat; stir in vinegar. Season with salt to taste.
Divide squash steaks among 4 plates. Top squash with kale mixture, and sprinkle with cheese and pepitas.
