I love hearty winter squash, so I’m always looking for new ways to cook it. Butternut squash “steaks” keep popping up online. The recipes I’ve seen have been pan-fried in lots of butter.
I like cauliflower steaks, so why not try butternut? I decided to try my hand at making them, baking them instead of frying them so there’s less hand’s on time. And of course, I veganized them by omitting the butter.
When looking for a butternut squash for this recipe, make sure you get a large one with a long neck, as it’s the neck that makes the “steaks.”
- First, you need to cut the neck of the squash off of the base. It’s pretty easy to cut straight through, but you need to make sure you have a good, sharp knife.
- Then, you need to peel the neck. Trim the top end off, two.
- Next, carefully cut the squash into 4 slabs, about 3/4-inch thick.
How to Cook Butternut Squash Steaks
This recipe is super easy to make!
- Once your “steaks” have been cut, you brush each one with a little bit of oil, and then sprinkle them with salt and pepper.
- They get baked for around 25 to 35 minutes. The total time is going to depend on your oven. My oven tends to run hot, so it only takes about 25 minutes. Make sure you flip the squash after about 10 or 15 minutes.
- While the squash is baking, you gently sauté the garlic in a little bit of oil. Don’t turn the heat up too high or the garlic will burn. Cook the garlic until it just begins to brown and is fragrant. Add the sage and cook for another minute or two.
When serving, top each steak with a little of the garlic and sage mixture. Butternut squash steaks look impressive on the dinner plate, and they give your meal a pop of color. Serve them with veggies, such as brussels sprouts or broccoli, and rice or mashed potatoes. They’ll even make a nice addition to your vegan Thanksgiving meal!
Baked Butternut Squash Steaks
- 1 large butternut squash (look for one with a long neck)
- 1 tablespoon plus one teaspoon neutral-flavored oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- 3-4 sage leaves minced
Preheat your oven to 400° and line a baking sheet with parchment paper.
Carefully cut the neck off the squash. Trim it and then peal the skin off of it. Cut the neck into 4 slabs, about ¾” thick.
Brush both sides of the slabs with the oil, and then sprinkle each with the salt and pepper.
Bake for 25-35 minutes, flipping after 10-15 minutes. The squash will be done with it’s brown on the edges and fork-tender.
While the squash is baking, place the remaining oil in a small pan over medium-low heat along with the garlic. Cook, stirring frequently, for about 5 minutes, or until the garlic browns slightly. Stir in the minced sage leaves and cook for another minute or two.
Serve the squash steaks topped with the garlic and sage mixture.
Other squash recipes you may enjoy include:
- Coconut Curry Noodles and Butternut Squash
- Garlicky Mashed Butternut Squash
- Maple-Miso Glazed Squash
- Quinoa Stuffed Squash
- Creamy Baked Fusilli with Butternut Squash