Recipes and Cooking Vegetables Butternut Steaks with Beans and Kohlrabi Slaw 5.0 (1) 1 Review By Abra Berens Abra Berens Website Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. Learn about BHG's Editorial Process Published on November 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 45 mins Jump to Nutrition Facts In this preparation, Abra Berens treats her squash like prime cuts—she first sears them in a hot skillet then roasts in the oven until fork-tender. That leaves just enough time to make a garlic-white bean sauté and a citrus kohlrabi slaw. Ingredients 1 butternut squash (about 3 lb.), peeled 1/2 cup olive oil 4 garlic cloves, minced 1 15 oz can cannellini or black beans, rinsed and drained 2 kohlrabi (about 1 1/2 lb. total), peeled and cut into matchsticks 1 large lime, zested and juiced 1 orange, zested and juiced 3/4 cup roughly chopped fresh cilantro Directions Heat oven to 375°F. Cut the squash crosswise into 1-inch-thick rounds. Scrape seeds* and membranes from slices. In a very large skillet heat a glug (1 to 2 Tbsp.) of neutral oil (such as canola or vegetable oil) over medium-high. Sear the squash rounds in hot oil until darkly browned, 4 minutes. Flip and sear the other sides, then remove the squash rounds to a parchment-lined baking sheet. Continue browning the rounds in batches until all are browned. Bake until squash rounds are tender and easily pierced with a paring knife, 25 minutes. Meanwhile, add olive oil to the skillet and heat over medium until shimmery. Add the garlic with a big pinch of salt and reduce the heat to low. Cook until garlic just gets fragrant and starts to brown, 30 seconds. Add beans to garlic oil with another pinch of salt and stir to combine. Keep over the heat until beans are warm. In a large bowl combine kohlrabi, lime zest and juice, orange zest and juice, chopped cilantro, and a big pinch of salt. Top squash with garlic beans and kohlrabi salad. Serves 4. *Tip If you like, soak the scraped-out seeds in a bit of water in a small bowl 15 minutes to help remove the clinging squash flesh. Rinse seeds and pat dry. Toss with 1 tsp. neutral oil and a pinch each salt and black pepper. Spread on a small baking sheet. Bake until toasted, 10 minutes; set aside to cool. Sprinkle over squash, beans, and salad before serving. Rate it Print Nutrition Facts (per serving) 2592 Calories 113g Fat 371g Carbs 70g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 2592.1 % Daily Value * Total Fat 112.9g 145% Saturated Fat 15.8g 79% Cholesterol 0mg 0% Sodium 204.5mg 9% Total Carbohydrate 370.9g 135% Dietary Fiber 94.5g 338% Total Sugars 141g Protein 69.8g Vitamin D 0mcg 0% Vitamin C 1249.6mg 6,248% Calcium 1279.3mg 98% Iron 24.2mg 135% Potassium 8461.1mg 180% Fatty acids, total trans 0g Vitamin D 0IU Alanine 2.4g Arginine 5g Ash 23.7g Aspartic acid 7.3g Caffeine 0mg Carotene, alpha 5216.1mcg Choline, total 345.9mg Copper, Cu 3.1mg Cystine 0.7g Energy 10863.6kJ Fluoride, F 4.5mcg Folate, total 963.7mcg Glutamic acid 10.1g Glycine 2.1g Histidine 1.6g Isoleucine 2.8g Leucine 4.4g Lysine 3.9g Methionine 0.9g Magnesium, Mg 687.5mg Manganese, Mn 5.6mg Niacin 13.4mg Phosphorus, P 1241.7mg Pantothenic acid 7.2mg Phenylalanine 3g Phytosterols 520.1mg Proline 4g Retinol 0mcg Selenium, Se 15mcg Serine 2.9g Starch 1.6g Theobromine 0mg Threonine 2.5g Vitamin E (alpha-tocopherol) 31.5mg Tryptophan 0.7g Tyrosine 1.5g Valine 3.1g Vitamin A, IU 54544.2IU Vitamin A, RAE 2725.3mcg Vitamin B-12 0mcg Vitamin B-6 3.3mg Vitamin K (phylloquinone) 142.9mcg Water 2456.8g Zinc, Zn 8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.