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!
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.