2 large butternut squash, peeled and seeded
3 large onion, finely sliced
1 teaspoon butter
1 teaspoon minced garlic
1 medium apple
1 egg
1 1/2 teaspoons salt
1 1/4 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1 teaspoon paprika
Bring a large pot of water to a boil. Strain squash and onions from stems and cut into pieces.
Slowly pour butter and garlic into a large pot. Gradually cook over medium low heat, stirring occasionally, until melted and creamier.
In a medium bowl whisk together the butter mixture with the garlic mixture.
Carefully roll out a piece of bacon in to 1 inch strips. Arrange the squash, onion and apple in the bottom of a large roasting pan. Rack contents of roasting pot down.
Bake steaks uncovered in the roasting pan 35 to 45 minutes, or until bacon is crispy and steak is tender.
Meanwhile, in a small bowl, beat egg yolks in to a small bowl, then add the apple vinegar. Melt mustard in a small bowl. Cover pot with foil. Brush with orange juice over steaks.
Stir steak in to egg yolks, then top steaks with the apricot preserves and tomato paste. Return steaks to pan with the pan juices.
Bake steaks uncovered in oven for 45 minutes to 1 hour or until steak is easily pink in center and juices run clear. Serve steaks out on skewers and then cut into 1 inch cubes. Discard steaks.
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