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Bon Appétit

Butternut Squash Steaks With Brown Butter-Sage Sauce

5.0

(6)

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Photo by Alex Lau, food styling by Sue Li

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Recipe information

  • Yield

    2 servings

Ingredients

1

large butternut squash (about 3 lb.), preferably one with a long thick neck

1

Tbsp. extra-virgin olive oil

2

Tbsp. unsalted butter, cut into pieces

6

sage leaves

2

garlic cloves, crushed

1

Tbsp. fresh lemon juice

Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Cut the neck off of squash; reserve base for another use. Trim the stem off the neck then peel. Resting neck on cut base, cut in half lengthwise, creating two lobes. Trim off outer rounded side of each piece to create two ¾"-thick steaks (about 6 oz. per steak); reserve trimmed off sides for another use.

    Step 2

    Heat oil in a large heavy skillet over medium. Cook squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes. Add butter, sage, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steaks with butter. Cook, basting, until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute. Remove from heat and stir in lemon juice; season with salt and pepper.

    Step 3

    Transfer squash steaks to plates and spoon sauce over.

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Reviews (6)

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  • I made this recipe for dinner and made a couple of changes; I added walnut halves to the pan for some texture, and finished the sauce with aged sherry vinegar instead of lemon juice. It was delicious! I served it with farro and wilted baby kale. Will definitely be making this again!

    • Louise Metcalfe

    • Charlotte, NC

    • 1/3/2021

  • Just made this recipe and I must say it was delicious. I made without sage so would love to redo to taste the difference. Either way, I will be adding this to my fave recipes list and making it again.

    • Zaira De La Cruz

    • Queens, New York

    • 5/26/2020

  • I wouldn't change a thing. This is delicious.

    • Adeline Moya

    • Paris

    • 10/27/2018