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Garlic Butter Butternut Squash Steaks

Prep Time 15 mins
Cook Time 27 mins
Course Side Dish
Cuisine American
Servings 5 Steaks


  • 5 1 inch Butternut Squash Steaks see above for cutting advice!
  • 2 tablespoon Non-Dairy Butter I used Country Crock Plant Butter
  • 5 Large Cloves Garlic Sliced in half, lengthwise
  • 3 Sprigs 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. Just until its melted.
  • Add the sliced garlic and thyme into the butter. Let cook for 1 minute to infuse the butter.
  • Season one side of the butternut squash steaks with plenty of salt and 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- 5-8 minutes. Carefully flip with a spatula.
  • The garlic should be brown and soft at this point. Remove it 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.
  • After 20 minutes have elapsed, 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 no done, return to the oven until a knife can pierce through them easily.
  • Top with the reserved garlic and thyme sprigs and serve.
Keyword autumn recipes, butternut squash, fall recipes, Side Dishes, Sides