Butternut Filet (gf, Vg) Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Peel the butternut squashes. Cut each squash lengthwise into 1-inch to 1.25-inch thick slabs (filet-shaped pieces). From each half you should get 2–3 wide filets depending on squash size. Trim ends for even thickness so they roast evenly.

In a small bowl whisk together 3 tbs olive oil, maple syrup, smoked paprika, salt and pepper. Brush both sides of each butternut filet with the mixture and place on the prepared sheet in a single layer.

Roast for 25–30 minutes, flipping once halfway, until edges are caramelized and a knife meets little resistance. If filets are thicker, roast up to 35 minutes. Remove from oven and keep warm. Reserve oven for reheating mash if needed.

If you don't have pre-cooked beets: roast whole beets wrapped in foil at 400°F (200°C) for 45–60 minutes until tender, cool, peel and dice. Alternatively use store-bought cooked beets.

Place finely diced beets in a bowl with minced shallot, chopped parsley, dill and chopped capers. Add lemon juice, red wine vinegar and 1 tbs extra virgin olive oil. Season with 1/2 tsp salt and 1/4 tsp pepper. Toss gently to combine.

Taste and adjust acid/salt. Let the tartare sit at room temperature for 10–15 minutes so flavors meld. Store chilled if preparing earlier; bring to room temperature before serving.

Place potatoes, carrots and parsnip in a large pot and cover with cold salted water (about 1 inch above vegetables). Bring to a boil over high heat, reduce to a simmer and cook until very tender, about 15–20 minutes.

Drain well and return vegetables to the pot. Over low heat, allow a minute for excess moisture to evaporate.

Add warm almond milk and 2 tbs olive oil (or vegan butter). Mash with a potato masher or use a ricer for a smoother texture. Season with 1 tsp salt, 1/2 tsp pepper and 1/4 tsp nutmeg (if using). Adjust seasoning and texture with more milk or oil as desired. Keep warm in a covered bowl; reheat gently if needed in the oven at 300°F (150°C).

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add sliced garlic and sauté 30 seconds until fragrant but not browned.

Add trimmed asparagus, season with 1/2 tsp salt and 1/4 tsp pepper. Sauté, tossing occasionally, until bright green and tender-crisp, 4–6 minutes depending on thickness.

Remove from heat, stir in lemon zest. Taste and adjust seasoning.

On each plate, spoon a generous portion (about 1 cup) of warm root vegetable mash slightly off-center.

Place one roasted butternut filet leaning against the mash.

Spoon 3–4 tablespoons of herbed beet tartare atop the center of the butternut filet, or serve a quenelle alongside for a decorative presentation.

Arrange a handful of sautéed asparagus spears beside the mash and filet.

Finish with a light drizzle of extra virgin olive oil over the beet tartare and squash, scatter microgreens and toasted pumpkin seeds if using, and serve immediately.