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Butternut Squash Steaks with Garlic and Thyme Recipe

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  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Total Time: 42 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Butternut Squash Steaks are a delicious and hearty vegetarian dish where thick slices of butternut squash are pan-seared with garlic and fresh thyme, then finished in the oven to achieve a tender and flavorful result. This recipe is perfect as a side or main course for a wholesome meal.

Ingredients

Scale

Butternut Squash Steaks

  • 4–5 1-inch thick butternut squash steaks

Seasoning and Flavor

  • 2 tablespoons extra virgin olive oil
  • 4 medium cloves garlic, sliced in half lengthwise
  • 3 sprigs fresh thyme
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Squash: Cut off the bottom part of the butternut squash and set it aside for another use. Remove the stem end, peel the squash thoroughly, then slice into 1-inch thick steaks, yielding 4 or 5 pieces depending on squash size.
  2. Preheat the Oven: Set your oven to 400°F (204°C) to get ready for roasting the steaks later.
  3. Infuse the Oil: In a 10-inch cast-iron or other oven-safe skillet, heat the olive oil over medium heat. Add the sliced garlic and thyme sprigs, cooking for about 1 minute until the oil is infused with their flavors.
  4. Season and Sear the Steaks: Season one side of each butternut squash steak generously with salt and black pepper. Place the steaks seasoned side down in the skillet, leaving some space between each. Then season the exposed side as well.
  5. Brown the Steaks: Cook the steaks for 4-7 minutes until the bottoms are nicely browned. Flip them carefully with a spatula. Meanwhile, by now the garlic should be soft and browned; remove the garlic cloves and thyme sprigs from the pan and reserve for topping later.
  6. Roast the Steaks: Transfer the skillet to the preheated oven and roast the squash steaks for 17-20 minutes or until a paring knife can easily pierce them through.
  7. Serve: Remove from the oven, then top each steak with the reserved garlic and thyme. Serve warm and enjoy this savory autumn delight.

Notes

  • The number of squash steaks depends on the squash and pan size—usually 4 to 5 steaks.
  • Removing garlic and thyme before roasting prevents burning and bitterness.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Find it online: https://oliviadinner.com/butternut-squash-steaks-with-garlic-and-thyme-recipe/