Butternut Steaks with Beans and Kohlrabi Slaw

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.