Butternut squash steaks are a fantastic, hearty vegetarian option that can easily hold their own as the star of any meal. These “steaks” are thick slices of butternut squash, roasted or grilled to perfection, with a caramelized exterior and tender interior. They offer a wonderful balance of natural sweetness and earthy flavors. When topped with fresh herbs, a drizzle of balsamic glaze, or even some toasted nuts, they become a visually stunning and delicious centerpiece. Perfect for an elegant dinner or as a side dish that’s full of fall flavors.
Ingredients:
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh thyme or rosemary (optional)
- Balsamic glaze (optional, for serving)
- Toasted pine nuts or pecans (optional)
Instructions:
- Preheat the oven to 400°F (200°C) or heat a grill to medium-high.
- Prepare the squash: Peel the butternut squash and cut off the top and bottom. Slice the squash lengthwise and remove the seeds. Cut each half into thick, 1-inch slabs (about 2-3 “steaks” per half).
- Season the steaks: In a small bowl, mix together the olive oil, garlic powder, smoked paprika, salt, and pepper. Brush each side of the butternut squash steaks with the seasoned oil mixture.
- Roast or grill:
- For roasting: Place the squash steaks on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through, until the squash is golden and tender.
- For grilling: Place the squash steaks directly on the grill and cook for about 5-6 minutes per side, until grill marks appear and the steaks are tender.
- Garnish and serve: Sprinkle with fresh thyme or rosemary, if using. Drizzle with balsamic glaze and top with toasted pine nuts or pecans for an extra burst of flavor.
Serve hot as a main or side dish, alongside your favorite grain or salad.
