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butternut squash on platter square

Baked Butternut Squash Steaks

Baked Butternut Squash Steaks are a deliciously hearty main dish for your fall dinner plate.
Prep Time 10 mins
Cook Time 35 mins
Course Main Course, Side Dish
Cuisine American
Servings 4 steaks
Calories 107 kcal


  • 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.


Calories: 107kcal