These Butternut Squash Steaks are easy to make and packed with garlic flavor. They only require 4 simple ingredients, and they are a great side dish for any Fall meal.
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Butternut squash is one of my favorite Fall vegetables! I always look forward to making recipes like Black Bean Butternut Squash Soup, Farrotto with Butternut Squash, and Roasted Cauliflower Butternut Squash Soup when they come into season.
But I wanted to come up with a unique way to use my favorite Autumn vegetable, so I created this Butternut Squash Steaks recipe! This recipe is so easy and only requires 4 simple ingredients. And it is perfect to serve at Thanksgiving or with any other Fall meal. So, let's make it!
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Why You'll Love This Recipe
- This recipe only requires 4 simple ingredients.
- And it is so easy to make!
- These Butternut Squash Steaks are vegan and gluten-free, so anyone can enjoy them
- They are packed with flavor from garlic and fresh thyme.
- And most importantly, they are absolutely delicious!
Ingredients
Butternut Squash: I only recommend butternut squash for this recipe. And for this recipe, pick a squash that has a longer top. That way, you will be able to cut more butternut squash steaks.
Garlic Cloves: Four garlic cloves seem like a lot, but trust me, it's the perfect amount.
Thyme: I love thyme for this recipe, but you can also use sage or rosemary.
How to Cut the Squash
Step 1. First, cut the top solid portion away from the bottom part where the seeds are. Place the bottom part into your refrigerator for another use.
Next, cut the top stem off and use a vegetable peeler to remove the skin.
Step 2. Now, with your chef's knife, mark out 1" steaks before you commit to cutting them.
I was able to get five 1" steaks. It's okay if you can only get four.
But if you are pretty close to five, you can adjust the marks a bit to squeeze the fifth steak in.
Method
Step 1. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
Then, add the garlic and thyme and allow them to cook for 1 minute to infuse the oil with flavor.
Step 2. Then, add the butternut squash steaks to the pan and allow them to cook for 4-7 minutes on the first side, until they are browned.
Step 3. While the steaks cook on the first side, season the other side with salt and pepper.
Next, once the garlic is browned, remove it and the thyme sprigs from the pan. But don't discard them!
Step 4. Flip the steaks, and immediately place the skillet into a 400°F oven.
Allow the squash to cook for 17-20 minutes or until a paring knife can easily pierce the steaks all the way through.
Serve with the reserved garlic and thyme.
Recipe FAQs
Store leftover steaks in an airtight container in the refrigerator for up to 5 days.
I like to reheat them in a toaster oven.
Herbs like thyme, rosemary, and sage are all delicious with butternut squash!
Pan roasting is a cooking method where you start by searing an item in a skillet on the stovetop, then turn it and transfer the whole pan into the oven to finish cooking. It is quicker than roasting, and you are able to get a great sear.
Expert Recipe Tips
You may only be able to cook 4 Butternut Squash Steaks at a time, depending on the size of the squash and the size of your skillet. Sometimes I can make 5, and sometimes I can only make 4!
Don't forget to remove the garlic and thyme from the pan before placing it into the oven. The garlic will burn if you don't remove it. But don't discard it either! I like to serve it on top of each steak.
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📖 Recipe
Butternut Squash Steaks
Equipment
- 1 Cutting Board
- 1 7"-8" Chefs Knife
- 1 Vegetable Peeler
- 1 Large Cast Iron or other Oven Safe Skillet
Ingredients
- 4-5 1-inch thick Butternut Squash Steaks see note
- 2 tablespoon Extra Virgin Olive Oil
- 4 Medium Cloves Garlic, sliced in half lengthwise
- 3 Sprigs Fresh Thyme
- Salt and Black Pepper
Instructions
- To prepare the squash steaks, cut the bottom part of the squash with the seeds off and set it aside for another recipe. We are working with just the top part, here. Then, cut the stem end off and peel the squash. Next, cut 1-inch squash steaks. You will get 4 or 5 depending on the size of your squash.4-5 1-inch thick Butternut Squash Steaks
- Preheat oven to 400* F
- Heat oil in a 10-inch cast-iron or other oven-safe skillet over medium heat. Add the sliced garlic and thyme to the oil and allow them to cook for 1 minute to infuse the oil.2 Tbsp Extra Virgin Olive Oil, 4 Medium Cloves Garlic, sliced in half lengthwise, 3 Sprigs Fresh Thyme
- Season one side of the butternut squash steaks with plenty of salt and pepper, then place the steaks into the pan, seasoned side down. Be sure to leave a little space between each steak. Then, season the tops of the steaks with salt and pepper.Salt and Black Pepper
- Cook the steaks on the first side until they are brown on the bottom- 4-7 minutes. Then, carefully flip with a spatula.
- The garlic should be brown and soft at this point. Remove the garlic cloves and the thyme sprigs from the pan and set them aside on a small plate. Don't throw them out! See note.
- Place the skillet into a 400*F oven for 17-20 minutes or until the steaks can easily be pierced all the way through with a paring knife.
- Top with the reserved garlic and thyme sprigs and serve.
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