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Fork taking a piece of a butternut squash steak
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5 from 1 vote

Butternut Squash Steaks

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!
Prep Time15 minutes
Cook Time27 minutes
Total Time42 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 5 Steaks
Calories: 45kcal
Cost: $4

Equipment

  • 1 Cutting Board
  • 1 7"-8" Chefs Knife
  • 1 Vegetable Peeler
  • 1 Large Cast Iron or other Oven Safe Skillet

Ingredients

  • 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

Instructions

  • 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.

Notes

Its important to remove the thyme and garlic before roasting the squash steaks. They will burn otherwise.
To store: Place the steaks into an airtight container and keep in the refrigerator for up to 5 days.

Nutrition

Serving: 1Steak | Calories: 45kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 37mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.2mg