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Large white plate with creamy polenta and large butternut squash slices drizzled with red tomato sauce and topped with fresh herbs.
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Roasted Butternut Squash Steaks

These roasted butternut squash steaks are sweet, bold, and oh-so-delicious. With a handful of pantry basics, this recipe is all about simplicity and taste. They are heavenly served with my creamy polenta.
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, Grain-free, International, Nut-free, Soy-free
Keyword butternut squash slices, butternut squash steaks
Prep Time 5 minutes
Cook Time 8 minutes
Roasting time 20 minutes
Total Time 33 minutes
Servings 4 servings
Calories 196kcal
Author Nandi Barta

Equipment

  • our Cast-iron Skillet by UnoCasa

Ingredients

  • 28 oz Butternut squash neck only
  • 4 Tbsp Dairy-free butter
  • 1 tsp Oregano or rosemary
  • 1 tsp Thyme
  • 4-6 cloves Garlic

Instructions

  • Cut the neck of the butternut squash off. Peel it with a vegetable peeler or knife. Cut them into ½-inch thick slices.
  • Preheat the oven to 400 F / 200C.
  • Preheat a cast iron skillet over medium heat and add dairy-free butter. Add unpeeled garlic cloves and the steaks. Season with oregano, thyme, and salt. Fry for 4 minutes on each side.
  • Transfer the skillet to the oven and bake for 20 minutes.

Notes

  • For the steaks the best to use the neck of the butternut squash as it has no seeds in the middle. It is easier to cut a steak-like shape. Use the rest to make any other recipes.
  • If you do not mind the shape, slice the butternut squash into rings and roast them like that. In this way, you can use the whole squash.