Description
Delicious and savory Butternut Squash Steaks cooked to perfection using a combination of stovetop searing and oven roasting. This plant-based recipe features butternut squash slices infused with aromatic garlic, fresh thyme, and non-dairy butter, creating a flavorful dish perfect as a side or main. The method ensures a tender inside with a beautifully caramelized exterior.
Ingredients
Scale
Butternut Squash Steaks
- 5 butternut squash steaks, 1 inch thick
Seasonings & Aromatics
- 2 tablespoons non-dairy butter (such as Country Crock Plant Butter)
- 4 medium cloves garlic, sliced in half lengthwise
- 3 sprigs fresh thyme
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the squash steaks later.
- Heat Butter and Infuse: In a 10-inch cast iron or oven-proof skillet, melt 2 tablespoons of non-dairy butter over medium-high heat. Add the halved garlic cloves and fresh thyme sprigs to the butter and cook for 1 minute to infuse the flavors into the butter.
- Season Squash: Generously season one side of each butternut squash steak with salt and black pepper.
- Sear Steaks: Place the squash steaks into the heated skillet, seasoned side down, leaving space between each steak. Season the top sides with salt and pepper. Cook for 4-7 minutes until browned on the bottom, then carefully flip with a spatula.
- Remove Garlic & Thyme: Once the garlic is browned and soft, remove the garlic cloves and thyme sprigs from the pan and set them aside on a small plate for garnishing later. Do not discard these as they add flavor at serving.
- Roast in Oven: Transfer the entire skillet to the preheated 400°F oven. Roast the squash steaks for 20 minutes until tender. Test doneness by inserting a paring knife into the center—it should pierce easily.
- Serve: Remove from oven, top the steaks with the reserved garlic and thyme sprigs, and serve immediately.
Notes
- It is important to remove the thyme and garlic before roasting the squash steaks to prevent burning.
- To store leftovers, place the squash steaks in an airtight container and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 steak
- Calories: 45 kcal
- Sugar: 0.05 g
- Sodium: 37 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 0.2 g
- Cholesterol: 0 mg
