Butternut Squash Steaks
Roasted butternut squash steaks coated in garlic-infused plant-based butter and fresh thyme make a delicious, fiber-rich, and low-carb side dish. Perfectly golden and tender, they’re easy to prepare and a healthy addition to any meal.
Equipment
- 1 cutting board
- 1 7–8" Chef’s Knife
- 1 vegetable peeler
- 1 Large Cast Iron or Oven-Safe Skillet
Ingredients
- 5 1- inch thick Butternut Squash Steaks
- 2 tablespoons Non-Dairy Butter e.g., Country Crock Plant Butter
- 4 Medium Garlic Cloves halved lengthwise
- 3 Sprigs Fresh Thyme
- Salt to taste
- Black Pepper to taste
Instructions
- Preheat Oven and Prepare Skillet: Begin by preheating your oven to 400°F (200°C). This ensures the squash will roast evenly once it goes in. While the oven warms, place a large cast iron or oven-safe skillet on the stovetop over medium-high heat. The cast iron will help create a beautifully caramelized crust on the squash steaks, giving them that perfect golden-brown color.
- Melt the Non-Dairy Butter: Add 2 tablespoons of your preferred non-dairy butter to the preheated skillet. Allow it to melt completely, swirling the pan occasionally so the butter coats the bottom evenly. Heating the butter first allows it to infuse the squash with a rich, creamy flavor while helping the squash steaks develop a subtle crispiness on the edges.
- Infuse Butter with Garlic and Thyme: Next, add the halved garlic cloves and fresh thyme sprigs directly into the melted butter. Let them cook for about one minute, stirring gently, so the butter absorbs the aromatic flavors. This step creates a fragrant base that will coat the squash and elevate every bite with a rich herbal and garlicky aroma.
- Season the Squash Steaks: While the butter is infusing, take your pre-cut butternut squash steaks and generously season one side with salt and freshly ground black pepper. Seasoning now ensures the flavors penetrate the squash as it sears in the skillet, creating a deep, savory taste.
- Sear the Squash Steaks: Carefully place the seasoned side of each squash steak directly into the skillet. Arrange them so there is a little space between each piece, allowing them to brown evenly. Once placed, season the top side of the steaks with additional salt and pepper. Let the squash cook undisturbed for 4–7 minutes, or until the bottom side is beautifully golden brown and slightly caramelized.
- Flip the Squash Steaks: Once the first side is browned, use a wide spatula to gently flip each steak. At this point, the garlic cloves and thyme sprigs will have softened and browned nicely. Carefully remove them from the skillet and set them aside on a small plate—they will be used later as a garnish. Leaving them in the skillet too long could result in burning, so this step ensures optimal flavor without bitterness.
- Roast in the Oven: Transfer the entire skillet into the preheated oven. Roast the squash steaks for approximately 20 minutes, allowing the heat to penetrate evenly and the squash to become tender all the way through. This oven finish ensures the inside is soft and creamy while the outside remains perfectly seared.
- Test for Doneness: Check the squash steaks for doneness by inserting a small paring knife into the thickest part of a steak. The knife should glide in easily without resistance. If the squash feels firm or difficult to pierce, return the skillet to the oven for a few more minutes until the desired tenderness is achieved.
- Garnish and Serve: Once fully roasted, remove the skillet from the oven. Place the reserved garlic cloves and thyme sprigs on top of the squash steaks as a fragrant garnish. Serve immediately while warm. The combination of caramelized edges, tender centers, and infused herb-butter flavor makes this dish an irresistible addition to any meal.
Notes
- Slice the butternut squash evenly to ensure each steak cooks at the same rate.
- Use a well-seasoned cast iron skillet for the best sear and even browning.
- Removing the garlic and thyme before roasting prevents them from burning while still imparting flavor.
- Non-dairy butter works beautifully, but feel free to use ghee or regular butter if preferred.
- Test doneness with a paring knife rather than relying solely on time—squash sizes can vary.
- Serve immediately for the best texture; reheated squash can be slightly softer but still delicious.
