Butternut Squash Steaks

5 from 1 vote

These Butternut Squash Steaks are easy to make and packed with flavor. They only require 4 simple ingredients, and they are a great side dish for any Fall meal.

Prep Time15

Cook Time27

Total Time42

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 45kcal

Author: Megan Calipari

Cost: $4

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 tablespoon 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.

Notes

The number of butternut squash steaks that you can make depends on the size of the squash and the size of your pan. Sometimes I can make 5, but if the squash is really big, I can only make 4.

It's important to remove the thyme and garlic before roasting the squash steaks in the oven. They will burn otherwise.

To store: Place the steaks into an airtight container and keep in the refrigerator for up to 5 days.

Nutrition