Coffee Rubbed Steak, Delicata Squash Puree

So I didn’t cook a lot last week, but when my parents came to dinner on Sunday night they got the CSA royal treatment – salad full of CSA items, top round steak from the beef share, and side dishes with squash and green beans. 

Sunday Menu – Coffee Rubbed Steak, Delicata Squash Puree with Olive Oil and Lime, Green Bean Salad, Garden Salad

Farm Share Food – Top Round Steak, Delicata Squash, Green Beans, Onions, Garlic, Carmen Peppers, Cucumber, Ping Pong Tomatoes

Coffee Rub

¼ cup ground coffee, ¼ cup chili powder, 2 T smoked paprika, 2 T brown sugar, 1 T dry mustard, 1 T kosher salt, Fresh Ground Black Pepper – lots, 1 T ground coriander, 1 T dried oregano, 2 t garlic powder, 2 t cayenne pepper

Based on Bobby Flay’s Coffee Rubbed Rib Eye

 

Delicata Squash Puree with Olive Oil and Lime

Adapted from this Squash Puree

2 Delicata Squash

2 T olive oil

1-2 T lime juice, to taste

Salt and Pepper, to taste

Preheat oven to 375 degrees.  Cut squash in half lengthwise and place in a rimmed baking dish.  Cover and bake for 20 minutes, uncover and continue to bake 20 minutes.  Remove from oven and allow to cool. 

When cool, scrape squash into a container appropriate for an immersion blender or into a food processor.  (It’s okay to eat delicata squash skin.  You are going to have some bits of it in your puree because it is a delicate outer layer – hence the name.)  Add olive oil, lime juice, and salt and pepper.  Puree squash.  Serve with Fresh Ground Pepper.