Yield: 8 servings. 2 lb. Certified Angus Beef® flat iron to taste, salt and pepper 1⁄2 small butternut squash, roasted until al dente and medium dice 12 crimini mushrooms, medium dice 2 stalks celery, small dice 2 carrots, small dice 2 scallions, thinly sliced on bias 1 eggplant, medium dice 4 cloves garlic, sliced thin 2 cups red wine 1 small spaghetti squash, roasted until al dente and scooped 4 cups beef stock Season beef with salt and pepper. In large saute pan over medium-high heat, ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.