Pumpkin Steak with Mushroom Potato Mash and Green Beans

This dish beautifully marries the earthy sweetness of pumpkin with a perfectly seared steak, complemented by a creamy mushroom potato mash and crisp green beans. The combination of flavors and textures makes this meal hearty yet elegant, perfect for a cozy dinner. It's a well-balanced meal that respects traditional cooking methods while adding a creative twist.

Ingredients:

• 1 lb steak (ribeye or sirloin)
• 2 cups pumpkin, peeled and diced
• 2 large potatoes, peeled and cubed
• 1 cup mushrooms, sliced
• 2 cups green beans, trimmed
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• 1/4 cup milk or cream
• Parmesan cheese for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large pot, boil water and add the diced pumpkin and potatoes. Cook until tender, about 15 minutes. Drain and set aside.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until golden brown. Stir in minced garlic and rosemary, cooking for an additional minute. Remove from heat.
4. In the same pot used for the pumpkin and potatoes, mash them together with the sautéed mushrooms, butter, and milk/cream until smooth. Season with salt and pepper to taste.
5. Meanwhile, season the steak with salt and pepper. In a separate skillet, heat the remaining olive oil over high heat. Sear the steak for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Let it rest for a few minutes before slicing.
6. In the last few minutes of cooking the steak, bring a small pot of salted water to boil and blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and toss with a little olive oil, salt, and pepper.
7. To serve, place a generous scoop of mushroom potato mash on the plate, top with sliced steak, and arrange the green beans on the side. Optionally, sprinkle with Parmesan cheese.