These butternut squash “steaks” are the perfect side to a classic steak dinner or a great main on your meatless nights.
I don't know about you but I sometimes have a hard time coming up with sides for a traditional style dinner. There is the typical potato or rice option, but sometimes you just want something different.
This past week I picked up a beautiful butternut squash but my usual go-to recipes just weren’t speaking to me. So after a bit of research, I found a bunch of recipes for the classic steakhouse butternut squash “steaks” and I knew it I had to try it.
Let me tell you, they are delicious! With the fresh rosemary and garlic, these are perfect as a side dish, a vegetarian “steak” for your non-meat eating friend, or a wonderful addition to a big hearty salad.
I hope you enjoy switching up your typical side dishes as much as I did!
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
1 large or 2 small butternut squash
4 tbsp butter
5 cloves of garlic
2 springs of rosemary
To prepare your steaks cut the ends off of your butternut squash and cut in half, seed and peel. Slice into 3/4 inch pieces and season with salt + pepper.
In a cast iron or large frying pan melt butter then add in “steaks” in a single layer (you may need to do this in batches). Cook until the first side is browned then add in sliced garlic and rosemary. Flip your squash and begin basting with garlic rosemary butter while the second side browns.
Cook until squash is fork tender then serve immediately.