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Recipe From
Jamie Magazine
By Almir Santos
Tap For Ingredients
Method
Preheat the oven to 180ºC/gas 4.
Peel the squash and cut into large cubes, then place in a roasting tin, drizzle with oil and scatter over the unpeeled garlic.
Pick over most of the thyme and sprinkle over the paprika, then toss to coat. Cover with tin foil and roast for 50 minutes to 1 hour, or until soft.
Meanwhile, peel and finely slice the onion.
Season the picanha, then add a splash of oil to a griddle pan and place it over a high heat until smoking hot. Fry the meat in batches for 3 minutes on each side, adding the onion with the last batch.
Once the meat is cooked, cover and rest it for 5 minutes, then sprinkle over the remaining thyme leaves, and serve with the roasted squash.