Name: Butternut Squash Steaks with Brown Butter–Sage Sauce
Yield: 2 servings
Ingredients: 1 large butternut squash (about 3 lb.), preferably one with a long thick neck; 1 Tbsp. extra-virgin olive oil; 2 Tbsp. unsalted butter, cut into pieces; 6 sage leaves; 2 garlic cloves, crushed; 1 Tbsp. fresh lemon juice; Kosher salt, freshly ground pepper

Two slabs of the neck of butternut squash caramelized drizzled butter sauce and sprinkled with salt and pepper

Photo by Alex Lau, Food Styling by Sue Li

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Recipe information

Yield
2 servings

Ingredients

1 large butternut squash (about 3 lb.), preferably one with a long thick neck

1 Tbsp. extra-virgin olive oil

2 Tbsp. unsalted butter, cut into pieces

6 sage leaves

2 garlic cloves, crushed

1 Tbsp. fresh lemon juice

Kosher salt, freshly ground pepper

Preparation

Step 1
Cut the neck off of squash; reserve base for another use. Trim the stem off the neck then peel. Resting neck on cut base, cut in half lengthwise, creating two lobes. Trim off outer rounded side of each piece to create two 3/4"-thick steaks (about 6 oz. per steak); reserve trimmed off sides for another use.
Step 2
Heat oil in a large heavy skillet over medium. Cook squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes. Add butter, sage, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steaks with butter. Cook, basting, until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute. Remove from heat and stir in lemon juice; season with salt and pepper.
Step 3
Transfer squash steaks to plates and spoon sauce over.

TagsButternut Squash Squash Vegetable Sage Herbs & Spices Side Main Dinner Vegetarian Gluten Free Nut Free 5 Ingredients or Fewer Quick Weeknight Meals Saute Thanksgiving Fall Winter Bon Appétit

Recipe notes

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