One-Pan Abalone with Butternut Squash and Garlic
- Abalone292 g307 kcal
- Basil1 bunch7 kcal
- Berbere spice blend5 g18 kcal
- Butternut squash64 g29 kcal
- Curry powder4 g13 kcal
- Garlic1 clove7 kcal
- Kidney beans72 g243 kcal
- Parsley1 bunch18 kcal
- Red wine vinegar106 ml20 kcal
- Sea salt3 g0 kcal
- Sunflower oil14 ml124 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender abalone paired with butternut squash and garlic and kidney beans, finished with parsley and basil and a hit of berbere spice blend and curry powder. 1. Pat the abalone dry and season with sea salt, berbere spice blend and curry powder. 2. Heat sunflower oil in a heavy pan and roast the abalone until it develops a deep golden crust, about 19 minutes. 3. Add butternut squash and garlic to the pan and cook until just tender, stirring in parsley and basil for fragrance. 4. Cook the kidney beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of red wine vinegar before serving hot.