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
Preparation
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 3/4"-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 (13)
Back to TopSounds very tasty. I might use it as a side because I cook for 5. Thanks.
Judith
Michigan
3/1/2023
Surprising!! So very tasty!! Looking for less calorie-dense food, I thought I'd try making this recipe. Very pleasantly surprised, it's really worth the extra time that flipping the "steaks" every three minutes takes. Served with a green salad and anything else you'd like, a delicious dinner.
Andrea in Bainbridge
Bainbridge Island, WA
10/7/2021
So delicious!! This recipe is a keeper!! Both my daughter and my husband loved it. I prepared next it some couscous and rucola salad.
gabrielac1607
Westchester, NY
1/12/2021
I was disappointed in this one. The cutting directions are hard to follow and the flavor is nothing exciting.
spiderwing
Middle of the Baltimore Washington corridor
5/27/2020
Good and easy to make. We liked it more when we age the squash with pieces of sage and garlic.
catherinecentro1309
2/16/2020
Lovely complement to my Thanksgiving spread...with a few tweaks! I cut rounds from the neck vs. planks which allowed more servings and looked beautiful on the serving platter. I simplified the process by baking in the oven...hello sheetpan! Will make again and switch out sage for pesto and sprinkling of parm, or top with toasted pine nuts or pumpkin seeds, craisins and goat cheese. Yum!
highaltgourmet
Park City, UT
12/1/2019
Followed the recipe exactly with exception of fresh sage as only had dried - it was still a delicious dish. Important to cook steaks properly, flipping regularly before adding the butter/garlic/lemon elements. Nice and crispy edges with great tang from the lemon. Will make it again and wonderful to have on hand for vegetarian friends.
merseb
France
9/30/2019
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