These Garlic Butter Butternut Squash Steaks are easy to make and full of flavor. This is a fun and different way to serve winter squash!
This recipe is such an easy side to any Autumn meal. These butternut squash steaks are flavorful, covered in garlic butter and take just a few minutes of active prep time before they are slid into the oven to finish.
Butternut Squash: I only recommend butternut squash for this recipe. I'll talk more about picking the squash and slicing it below!
Vegan Butter: I used Country Crock Plant Butter for this recipe, but use your favorite.
Garlic Cloves: Four garlic cloves seems like a lot, but trust me, its the perfect amount.
Thyme: I love thyme, but you could also use sage or rosemary.
Salt and Pepper: To season.
Picking a Squash
My biggest tip for picking pretty much any large fruit or veggie is to make sure it feels heavy for its size. It hasn't failed me yet!
And for this recipe, pick a squash that has a longer top like you see in the picture. That way you will be able to cut more steaks.
Cutting the Steaks
The most important part of this recipe is cutting the butternut squash steaks.
You will need: a cutting board, a vegetable peeler and a 7"-8" chefs knife.
First, cut the top solid portion from bottom part where the seeds are. Place the bottom part into your refrigerator for another use. But, may I recommend my Butternut Squash Risotto?
Next, cut the top stem off.
Then, using a vegetable peeler, peel the skin of the squash off. You may need to go around the squash a couple of times as the skin is quite thick.
Now, with your chefs knife, mark out 1" steaks before you commit to cutting them. I was able to get five 1" steaks. Its 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.
Finally, cut the steaks where you have marked.
This method of searing on the stove top and sliding the pan into a hot oven is called pan roasting.
First, preheat the oven.
Then, combine the butter, garlic and thyme in the ban over medium high heat.
Then, add the seasoned butternut squash steaks and sear on one side.
Next, remove the garlic and thyme so they don't burn.
Finally, slide the pan into the oven until the squash is cooked through. And thats it!
Looking for More Sides?
Roasted Mushrooms by: A Couple Cooks
Butternut Squash Steaks
- 1 Cutting Board
- 1 7"-8" Chefs Knife
- 1 Vegetable Peeler
- 1 Large Cast Iron or other Oven Safe Skillet
- 5 1 inch Butternut Squash Steaks see above for cutting advice
- 2 tablespoon Non-Dairy Butter I used Country Crock Plant Butter
- 4 Medium Cloves Garlic Sliced in half, lengthwise
- 3 Sprigs Fresh Thyme
- Salt and Black Pepper
- Preheat oven to 400* F
- In a 10" inch cast iron or other oven proof skillet, heat the non dairy butter over medium high heat until melted.2 tablespoon Non-Dairy Butter
- Add the sliced garlic and thyme into the butter. Let cook for 1 minute to infuse the butter.4 Medium Cloves Garlic, 3 Sprigs Fresh Thyme
- Season one side of the butternut squash steaks with plenty of salt and pepper.5 1 inch Butternut Squash Steaks, Salt and Black Pepper
- Place butternut squash steaks into the pan, seasoned side down. Be sure to leave a little space between each steak. Season the tops of the steaks with salt and pepper.
- Cook the steaks on the first side until they are brown on the bottom- 4-7 minutes. 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 whole skillet into a 400*F oven for 20 minutes.
- Test that the steaks are done by inserting a small paring knife into the center of a steak. It should pierce through easily. If your steaks are not done, return to the oven until a knife can pierce through them easily.
- Top with the reserved garlic and thyme sprigs and serve.
Let me know how you like this recipe!