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
Scale
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
