Butternut Squash "Steaks" with Rosemary and Garlic

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

servings 4


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.


Roasted Beet and Squash Salad with a Warm Maple Bacon Vinaigrette

This big salad is full of hearty veggies and topped with warm maple bacon vinaigrette. The perfect weeknight dinner!


I don’t know about you but after eating so many big meals over the past few days it’s nice to have a big salad for dinner, but it is still the middle of winter and rather cold outside so you need a salad that is hearty! This combination of roasted squash and beats along with the salty feta and sweet pomegranate seeds makes for a great weeknight dinner.

Now adding a warm bacon vinaigrette is such a wonderful addition. It’s not often that I have a warm dressing on a salad, but when it’s this cold outside it’s worth the extra effort. But, if you don’t want to go to the trouble just use olive oil and you still have a really tasty dish.



8 cups mixed greens

2 acorn squash

5 small beets

1/4 cup pine nuts

1/4 cup feta

1/4 cup pomegranate seeds

1 lb chicken breasts

3 cloves of garlic

5 sage leaves

2 tbsp butter

salt + pepper to taste


Preheat oven to 400. Peel beats then cut into quarters. Drizzle with olive oil and salt + pepper. Place on a baking sheet and roast in the oven for 1 hour turning after 30 minutes.

Cut each end off of your acorn squash then cut in half. Remove seeds then slice into 1-inch pieces. Put into the oven when it is time to turn your beets. Bake for 30 minutes, turning halfway through.

Slice chicken into 2-inch strips. Season with salt and pepper. Add butter to a frying pan and allow to melt. Thinly slice our sage leaves and garlic and add to your melted butter. Place chicken into the pan and fry for 3-5 minutes per side (depending on the thickness of your chicken). While the chicken is cooking baste your chicken with the garlic sage butter.

In a large bowl place your lettuce and sprinkle with pine nuts, feta and pomegranate seeds. Arrange cooked beets, squash and chicken on top and drizzle with vinaigrette.

Vinaigrette Ingredients

4 slices bacon

2 tbsp white wine vinegar

2 tbsp olive oil

1 tbsp maple syrup

salt + pepper

Vinaigrette Instructions

Slice bacon into 1/2 inch pieces. In a saucepan fry your bacon until crispy. Drain all but 1 tbsp of your bacon grease. To the saucepan add vinegar, olive oil + maple syrup. Season with salt + pepper. Serve while still warm.