こんなことが起こるとは思わなかった

こんなことが起こるとは思わなかった

I have already roasted a whole butternut squash. So this is the, what I’m calling a butternut
squash tenderloin, right? Whole thing in the oven, 200 degrees, roasted about 45 minutes to an hour. It depends on the size. And now I’ll show you a quick trick. As it’s cooking in the oven, to tell when it’s done I just pull it out and when you can pass a
skewer through it easily, that’s the test and that’s when it’s done. You pull it out and you allow it to cool. Now you can either do this the day before and have it ready to go the next day, so it’s really easy and
it’s all cooled down. Or do it a couple hours ahead of time. Take the butternut just like it is, cut off the top. Like that. And cut off the bottom. Like this. [knife clatters] So I take it and I cut
probably about right here. Trying to guess to where the seeds are. And you can see there’s a
little bit of seeds there, so what I’ll do [cutlery clatters] is scoop this bit out. Just a little bit of seeds, there’s not much and you can see. There’s not much. Just scoop that out. Okay, we’ll leave that there for a second. And this is still warm ‘cause I just pulled it
out of the oven recently. [spoon clatters] And then this part with the seeds, all I do is I take this. Oop. Scoop out the seeds. [Derek hums] And then I’ll just peel this off. Sometimes, depends on if it’s easy, if the skin comes off easy
which this one seems to be. [knife clatters] [Derek hums] If it doesn’t come off that easy, it’s okay, don’t fret. Just get what you can off and scoop out. This is the extra bit. I usually add this to mashed potatoes or just quickly smash it up with a little bit of brown sugar, or maple syrup or something. And then you can eat it, add
it to the rest of the meal. It’s good. I just don’t wanna waste
any part of it, so. For the seeds part, I just take this and I put it in a strainer,
strain off all the seeds and then just toss the seeds
in a little bit of some of the seasoning, salt and pepper, quick roast, five minutes
at 180 degrees Celsius and then you have the seeds
you can use as a garnish. But I’m not gonna waste
time showing how to do that. You guys have that on your own. I’m putting this to the
side and we’ll use it later. Now, you have the tenderloin part. Butternut squash fully cooked. How to peel it off? Sometimes the skin comes right off. And this one isn’t, but
sometimes I do, if you get lucky. And you just peel it off, but if it doesn’t then I
just carefully skin it. The key to this is to make
sure that this is still firm so as long as that skewer passes through, you just have to keep an
eye on it in the oven after the 45-minute mark. ‘Cause this has to be firm
in order to do this part. If it’s too mushy, you just might as well make
some mush butternut squash, as usual, as everybody else does. But if you wanna make
a nice roast out of it, it has to be firm. Just trying to get most of the skin off, try not to take any of the meat out of it. [knife chopping] Okay, beautiful. I’m just adding a little bit
of oil so I’m gonna coat it. And this is gonna help
the seasonings stick. Now we’re gonna just season
it so what I like to do is I put one of these skewers
in and then I just take it, roll it around. Trying not to put too many indents because the squash is soft and I wanna just make sure I’m
coating this the best I can. And by having the skewer just
helps you not have your hands all over the squash. And just get all sides with the spices, even the bottom. Mm, mm, mm! Throw it, make sound effects,
whatever you gotta do. I’m adding some black pepper to this [seasoning sprinkles] [paper crinkles] Just really be liberal with it. Use as much as you can
to coat the outside. [paper crinkles] Then I’m gonna add a little bit of salt. Again, rolling it, rolling it. Put it here, roll it. Look at that. See how easy that is. Just captures it all. So it’s nice and crusted, okay. On the bottom, I’ll
just press it into that, and then same on the other side. [paper crinkles] So now we know that that is crusted, okay? That’s how it looks. I’m gonna wash my hands,
we’re gonna heat up the pot and then we’re gonna sear it and then finish it off in the oven. Okay, so, when the pan is hot, [atmospheric music] gives that little sizzle, when you add a little bit of water, so I am gonna add a little oil here, not too
much, I don’t need too much. And the nice thing
about having the skewer, again, you don’t have to use the skewer, but it does make it easy, it’s just to roast it right like that. [atmospheric music] [oil sizzles] I’m putting it on one side so
then I can roll it on over. And I’ll save this
seasoning to add at the end. [oil sizzles] Now we’re just gonna watch it roast. Normally I’d be doing other things, but today, is one special day, I’m just gonna watch it, and drive these camera guys crazy. [upbeat music] [oil sizzles] Essentially, we just
roasted it on each side, I wanna sear it nicely, golden brown, cook those spices right onto it, and then we’ll finish it off in the oven, and then, that’s gonna be the main part of the meal. [upbeat music] [oil sizzles] All right, so after we roast each side, after we sear each side, just take it up, transfer it onto here, alright? And it does can get a
little bit smokey guys, so just be aware, you
don’t have to sear it if you don’t want to, it just adds the nice color to it, you can roast it in the oven after you bread it like this with the seasonings, but I do like to have that color in it, just make sure you have
a good fan in the house to suck up the smoke. [paper crinkles] So, we’re just gonna pop
this in the oven now, for about 15 minutes,
at 200 degrees Celsius, and that’s it, and then it’ll be done. [upbeat music] [tray clatters] [upbeat music] All right so, we’re about
to pull the butternut squash out of the oven and but
first I wanna do that before we plate it up, I’m gonna sear a little bit of the spinach. So we have spinach the same pan we seared the butternut squash, I just took, removed some of that oil and wiped it out a little bit, so I’m just heating this back up, adding the spinach. [oil sizzles] Quick tip, with the
spinach and cast iron pan, I tend to use the greens
to clean up the pan an end just soak up
the rest of the flavors that we’ve been cooking all day. [oil sizzles] It just helps with easier clean-up. [oil sizzles] Pinch of salt, just a little
bit, pinch of black pepper, [oil sizzles] takes less than one minute, [oil sizzles] to wilt the spinach, so
while that’s finishing up I’m gonna pull out that
butternut, nice and hot. [paper crinkles] Okay, we’ll let that sit there and rest for a second. [tong scraping] Finish up the spinach [scraping] [oil sizzles] So there’s quite a bit of water in here. [scraping] Let the water drain a little bit, from the spinach, so
it’s not on the plate. [acoustic music] The orange and the green, the colors really really pop nicely, it makes for a great
presentation, remove the skewer, slice the butternut,
depending on how many people you have coming, how big you can do, large, thick, thin, whatever you like. It’s great! [atmospheric music] [knife chopping] Awesome. Okay, so now this is really really hot. You wanna be careful, of the plate here, tend to slide it up, on here, boom! Okay guys, so this looks beautiful the way it is, look at that color, super vibrant, now to finish it off, we have the best ever king
oyster mushroom gravy, and if you haven’t seen that video yet, the link is right here, check that out because this goes great
with that meal as well, as far as holiday roast, and then we just add the gravy right to it. [upbeat music] Awesome. [atmospheric music] So there you have the
butternut tenderloin, with the king oyster mushroom
gravy, and seared spinach. Hope you try it, lemme know what you think in the comments below, subscribe, thank you for joining us,
and we’ll see you next time. [upbeat music] Okay, cut. [Derek laughs] [tong clatters] [Derek laughs] I love you Alex. Cut! [Derek laughs] [Derek laughs]

Looking for something new to do with those delicious Butternut Squashes? On this episode we’re creating another trend setter and making an impressive Butternut Squash “Tenderloin” Roast on a bed of baby spinach and smothered in rich King Oyster Mushroom Gravy. This masterpiece is a sure-fire winner for a Sunday roast or holiday dinner. Enjoy! Vegan, Gluten free, filling and absolutely banging!

King Oyster Mushroom Gravy videos here: https://youtu.be/iw281ZVLrA8

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Video by Ira Chute (@irachute) | https://www.highway93.com

FULL RECIPE:

Wicked Roast Herby Crusted Butternut Squash Tenderloin
Serves 4 – 6
Cook time: roughly 1 hour 45 minutes
Roasting the squash the day before cuts down on prep time.

INGREDIENTS:

Whole Butternut Squash (preferably with a long neck) weights vary
4 Tbs Olive oil
3 TBS Wicked Kitchen Sage-Onion-Garlic seasoning
2 TBS black peppercorns, ground
½ tsp smoked paprika
Salt (optional)

DIRECTIONS:

• Preheat oven to 200c/180c fan or 400f/350f convection

• On a baking sheet place whole Butternut squash (Skin and all) and roast for 45-60 minutes until 95% cooked, time will vary depending on size. To check for doneness insert a skewer 3 inches from the top stem, when it can penetrate in and out through the width easily, it is done.

• Remove from oven and let cool for 30 -45 minutes to finish carry over cooking. (Doing this the day before saves time.)

• Top and tail the squash with a sharp knife, cut away the section with the seeds to leave the long neck (tenderloin) for roasting. Tips for using the seeded part below. Stand the squash on one end and carefully peel/cut away the skin.

• Place peeled squash in a large bowl of baking sheet, rub with oil to cover and then evenly apply the seasonings to cover all sides of the squash.

• Heat a large, heavy frying pan (cast iron preferred) over a med-high heat. Add oil and carefully add the squash and pan fry and turn to get all sides until browned.

• In the same pan (or transfer to baking sheet), roast for an additional 20 minutes until done.

• Remove from oven, let cool for a few minutes before plating and slicing. Serve with gravy.

OPTIONS:

• For the seeded bottom part: scoop out seeds, rinse, dry, season and toast for garnish.
Use the rest of the squash in soup, add to mashed potatoes or smash with plant based
butter a bit of brown sugar and bake for a treat.

• Try with different seasonings for different occasions. BBQ rub with BBQ sauce for
summer eats and so on….

• Serve with Brussels sprouts and fresh peas. Before final roast add quickly seared
Brussels Sprouts and fresh peas tossed with plant-based butter pinch of salt and pepper.
This adds vibrant color contrast when serving and delicious flavor combination.