I absolutely love how simple and delicious this Butternut Squash Steaks with Garlic and Thyme Recipe is. It’s one of those dishes that feels fancy enough for guests but is straightforward enough to make any weeknight special. When you roast butternut squash as “steaks,” it caramelizes beautifully, soaking up garlic and thyme flavors, giving you a tender, savory bite every time.
You’ll find that these squash steaks are perfect for fall dinners or whenever you want a cozy side that’s both comforting and nutritious. I first tried this recipe when I was craving something hearty but plant-based, and it instantly became a family favorite. This Butternut Squash Steaks with Garlic and Thyme Recipe is definitely worth keeping in your cooking repertoire!
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry staples like garlic and thyme to elevate butternut squash.
- Plant-Based Comfort: A satisfying, dairy-free option that still feels indulgent.
- Easy to Prepare: Minimal prep time with rewarding caramelized results.
- Versatile Side: Pairs well with a variety of main dishes, from roasted meats to grains.
Ingredients You’ll Need
These ingredients work together to create a beautifully balanced flavor—the sweetness of butternut squash paired with the savoriness of garlic and the earthiness of fresh thyme is unbeatable. When shopping, look for a firm butternut squash without soft spots and fresh thyme sprigs for the best aroma.
- Butternut Squash: Pick a medium-sized, firm squash for easy slicing into perfect steaks.
- Non-Dairy Butter: I love using plant-based butter like Country Crock Plant Butter for that rich, creamy flavor.
- Garlic Cloves: Use fresh garlic sliced lengthwise to infuse the butter without overpowering the dish.
- Fresh Thyme: Fresh sprigs add a lovely herbal note that pairs beautifully with squash.
- Salt and Black Pepper: Essential for seasoning and bringing out all the flavors in the squash steaks.
Variations
I love putting my own spin on this Butternut Squash Steaks with Garlic and Thyme Recipe depending on the time of year and what’s in my pantry. Feel free to experiment with different herbs, spices, or even a drizzle of maple syrup for a touch of sweetness.
- Add a kick: I sometimes sprinkle smoked paprika or chili flakes on the squash before roasting for a smoky, spicy twist.
- Dairy-free Cheese: A little sprinkle of nutritional yeast or vegan parmesan adds a cheesy element that my family goes crazy for.
- Herb swaps: If you don’t have thyme, rosemary or sage work equally well and add their own unique flavors.
- Make it a main: Top the steaks with roasted chickpeas or a dollop of herbed hummus for a hearty plant-based meal.
How to Make Butternut Squash Steaks with Garlic and Thyme Recipe
Step 1: Preheat and Infuse Your Butter
Start by preheating your oven to 400°F — essential for that perfect roast. Heat your non-dairy butter in a cast iron or oven-safe skillet over medium-high heat until melted. Add your sliced garlic and fresh thyme sprigs to the pan, letting them infuse the butter for about one minute. You’ll recognize the gorgeous aroma wafting from the pan—that’s your flavor foundation coming together.
Step 2: Prep and Season Your Squash Steaks
While the butter is infusing, season one side of each butternut squash steak generously with salt and black pepper. When ready, place the squash steaks seasoned side down in the skillet, making sure they have a bit of space between them. Then, add salt and pepper to the top side as well. This two-sided seasoning is what gives you a deeply flavorful crust.
Step 3: Brown and Roast
Cook the squash steaks for 4 to 7 minutes on the first side until beautifully browned. Keep an eye on the garlic cloves and thyme—they’ll turn brown and soft, which is exactly what you want. Before popping the whole skillet into the oven, carefully remove the garlic and thyme and set them aside so they won’t burn during roasting.
Place your skillet in the preheated oven and roast for 20 minutes. To check for doneness, gently pierce the center of a steak with a paring knife; it should slide through easily. If it’s a little firm, no worries—just return to the oven a few minutes longer until tender.
Step 4: Finish and Serve
Once out of the oven, top your warm butternut squash steaks with the reserved garlic cloves and thyme sprigs for an extra pop of roasted flavor. Serve immediately and get ready for compliments!
Pro Tips for Making Butternut Squash Steaks with Garlic and Thyme Recipe
- Choose the right squash: Pick a squash that’s not too large—smaller ones slice more evenly, which helps your steaks cook uniformly.
- Don’t skip butter infusion: Infusing your butter with thyme and garlic adds layers of flavor that roast in with the squash.
- Remove herbs before roasting: Removing thyme and garlic before oven roasting prevents them from burning, which could make the dish bitter.
- Use a cast iron skillet: It helps with even browning on the stove and can go straight into the oven, making the process seamless.
How to Serve Butternut Squash Steaks with Garlic and Thyme Recipe
Garnishes
I’m a fan of adding a little fresh thyme or parsley on top for color and brightness. Lately, I’ve been adding a light drizzle of balsamic glaze for a subtle tang that complements the natural sweetness perfectly. Crushed red pepper flakes also add a nice little kick if you like some heat.
Side Dishes
I love serving these butternut squash steaks alongside quinoa salad or a hearty grain bowl to make it a wholesome meal. They also pair wonderfully with roasted Brussels sprouts or a fresh green salad dressed with lemon vinaigrette. When I want something more indulgent, mashed potatoes or garlic bread work great too.
Creative Ways to Present
For special dinners, I’ve layered these squash steaks over a bed of creamy polenta or coconut rice, then topped with the roasted garlic and thyme for an elegant touch. You can also stack two steaks with a sprinkle of vegan cheese between them for a “butternut squash steak sandwich” that’s a fun crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
After cooking, I let the squash steaks cool completely before transferring them to an airtight container. Stored in the fridge, they stay good for up to 5 days. I find they maintain their flavor well, making them perfect for easy lunches or quick dinners throughout the week.
Freezing
I’ve frozen leftovers wrapped tightly in foil, then in a freezer-safe bag, and they freeze well for up to 2 months. When you’re ready to eat, thaw overnight in the fridge before reheating for best results. Just note that the texture is a bit softer after freezing, but still tasty.
Reheating
The best way I’ve found to reheat butternut squash steaks is in a skillet over medium heat, adding a little non-dairy butter or olive oil to freshen up that crisp exterior. You can also reheat them gently in the oven at 350°F wrapped in foil for about 10 minutes to avoid drying out.
FAQs
-
Can you use regular butter instead of non-dairy butter?
Absolutely! Using regular butter works well if you don’t have non-dairy options on hand. The flavor will be richer, and the roasting process stays the same. Just choose unsalted butter so you can control the salt level.
-
How thick should the butternut squash steaks be?
Slice your squash into 1-inch thick steaks for the best balance between tenderness and structure. Thinner slices can break apart during cooking, while thicker ones may take longer to roast evenly.
-
Can I grill these squash steaks instead of roasting?
Yes! Grilling works beautifully and adds a smoky flavor. Just be sure to oil the grill grates well and cook on medium heat to avoid burning. Flip carefully to maintain your steak’s shape.
-
What if I can’t find fresh thyme?
If fresh thyme isn’t available, dried thyme works in a pinch. Use about a teaspoon sprinkled in with the butter during infusion. The flavor won’t be quite as vibrant, but it will still taste wonderful.
-
Should I peel the butternut squash before slicing into steaks?
You can peel it if you prefer, but I usually leave the skin on as it roasts nicely and adds a little extra texture. If the skin is tough or waxy, peeling might be better for a more tender bite.
Final Thoughts
This Butternut Squash Steaks with Garlic and Thyme Recipe holds a special place in my heart because it combines simplicity with bold, delicious flavors. It’s the kind of recipe I reach for when I want to impress without stress, and I promise you’ll enjoy how versatile and satisfying it is. Give it a try—you might just find your new favorite way to enjoy butternut squash!
Print
Butternut Squash Steaks with Garlic and Thyme Recipe
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 42 minutes
- Yield: 5 Steaks
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Delicious and simple roasted Butternut Squash Steaks infused with garlic and fresh thyme. This plant-based side dish features thick slices of tender butternut squash pan-seared in non-dairy butter and finished in the oven for a perfect balance of caramelization and softness.
Ingredients
Butternut Squash Steaks
- 5 butternut squash steaks, 1 inch thick (see cutting advice)
Cooking
- 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 (200°C) to prepare for roasting the squash steaks.
- Heat Butter and Infuse: In a 10-inch cast iron or any ovenproof skillet, heat 2 tablespoons of non-dairy butter over medium-high heat until melted. Add the sliced garlic cloves and thyme sprigs, cooking them for 1 minute to infuse the butter with flavor.
- Season Squash: Season one side of the butternut squash steaks liberally with salt and black pepper.
- Sear Squash: Place the seasoned side of the squash steaks down into the hot buttered pan, leaving space between each steak. Season the tops with salt and pepper. Cook for 4-7 minutes until the bottoms are nicely browned, then carefully flip the steaks using a spatula.
- Remove Herb Flavorings: Once the garlic cloves are browned and softened, remove the garlic and thyme from the pan onto a small plate. This prevents them from burning in the oven but preserves their flavor for garnish.
- Roast Squash: Transfer the entire skillet to the preheated oven and roast the squash steaks for 20 minutes. Check doneness by piercing a steak with a small paring knife; it should slide through easily. If not, continue roasting until tender.
- Serve: Remove the skillet from the oven and top the roasted squash steaks with the reserved garlic and thyme sprigs before serving.
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
- Sugar: 0.05g
- Sodium: 37mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 0.2g
- Cholesterol: 0mg
