Garlic Butter Butternut Squash Steaks (Easy Side Dish!)

These Simple Butternut Squash Steaks with Garlic Butter are a fantastic way to transform humble butternut squash into an elegant and flavorful side dish! Thick slices cut from the squash neck are pan-seared until golden and tender, then basted with a delicious garlic-oregano butter sauce brightened with lemon juice. I absolutely love this method for cooking butternut squash because it’s quick, easy, and creates such wonderful caramelization. These Butternut Squash Steaks are perfect for a weeknight meal, a holiday gathering, or anytime you want a simple yet impressive vegetable side – wonderful even on these pleasant spring evenings!

Why You’ll Love These Butternut Squash Steaks

• Elegant Presentation: Cutting the squash into “steaks” looks sophisticated on the plate.
• Deliciously Caramelized: Pan-searing brings out the natural sweetness of the butternut squash.
• Flavorful Garlic Butter Sauce: The simple sauce with garlic, oregano, butter, and lemon is incredibly tasty.
• Quick and Easy: Cooks relatively quickly in a skillet compared to roasting whole squash.
• Versatile Side Dish: Pairs beautifully with chicken, pork, beef, fish, or vegetarian mains.

Ingredients for Simple Butternut Squash Steaks

Here’s what you’ll need to make this easy and flavorful side dish. The full list with measurements is in the recipe card below.

Squash

• Large butternut squash (specifically the neck portion) (Vegetable)
• Extra-virgin olive oil (Oil)

Garlic Butter Sauce & Seasoning

• Unsalted butter, cut into pieces (Fat)
• Fresh oregano sprigs (Herb)
• Garlic cloves, crushed (Aromatic)
• Fresh lemon juice (Acid)
• Coarse salt (Seasoning)
• Freshly ground pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the simple garlic-oregano flavor on these Butternut Squash Steaks, but here are some delicious variations:

• Different Herbs: Use fresh thyme or sage instead of oregano.
• Add Spice: Sprinkle the squash steaks with smoked paprika, chili powder, or a pinch of cayenne before searing.
• Maple Glaze: Add a teaspoon of maple syrup to the butter sauce during the last minute of basting for a touch of sweetness.
• Parmesan Crusted: Sprinkle grated Parmesan cheese over the steaks during the last minute of cooking.
• Add Nuts: Top the finished steaks with toasted pecans or walnuts.

How to Make Simple Butternut Squash Steaks

Let me show you how easy it is to make these delicious Butternut Squash Steaks:

Prep the Squash

1. First, I prepare the squash. I carefully cut the long, straight neck off of the butternut squash and save the round base for another recipe (like soup!).
2. I cut the stem end off the neck piece and peel it using a sturdy vegetable peeler.
3. Then, I cut the peeled squash neck into four thick slices lengthwise, aiming for about ½ inch thickness each. I trim off the outer rounded sides to create more uniform “steak” shapes if desired (this is mostly for looks).

Cook the Steaks

1. I heat the olive oil in a large cast-iron skillet (or other heavy-bottomed skillet) over medium heat.
2. Once the oil is warm, I carefully place the butternut squash steaks in the skillet.
3. I cook them, turning every 3 minutes or so, until they are deeply browned on both sides and tender when pierced with a fork. This usually takes about 10 minutes total.

Make the Sauce and Baste

1. Once the squash is tender and browned, I add the butter pieces, fresh oregano sprigs, and crushed garlic cloves to the skillet.
2. As the butter melts, I tilt the pan toward me so the butter pools on one side.
3. Using a large spoon, I continuously scoop up the melting garlic-oregano butter and baste the squash steaks with the sauce.
4. I continue cooking and basting continuously until the butter is no longer bubbling and just begins to brown slightly, which takes about 1 minute. Watch carefully so the garlic doesn’t burn!
5. I remove the skillet from the heat and immediately stir in the fresh lemon juice.

Serve

1. Transfer steaks to plates
2. Spoon sauce over top
3. Season and serve

Tips and Tricks for the BEST Butternut Squash Steaks

Here are my secrets for making these Butternut Squash Steaks truly exceptional:

• Use the Neck: The neck portion of the butternut squash is solid flesh, making it ideal for cutting into uniform “steak” shapes.
• Medium Heat: Cook the squash over steady medium heat to allow it to become tender all the way through without burning the outside too quickly.
• Cast Iron Skillet: A cast iron skillet provides excellent heat retention and distribution, perfect for getting a good sear.
• Basting is Key: Continuously spooning the garlic herb butter over the squash during the last minute infuses it with flavor.
• Fresh Oregano: Using fresh oregano sprigs adds a wonderful aroma and flavor to the butter sauce.

How to Serve

These Simple Butternut Squash Steaks are a fantastic side dish! Serve them warm alongside:

• Roasted Chicken or Turkey: A classic pairing.
• Pork Chops or Pork Loin: Complements pork beautifully.
• Grilled Steak: An elegant vegetable side for steak night.
• Baked Salmon: A healthy and flavorful combination.
• As a Vegetarian Main: Serve 1-2 steaks per person over quinoa, farro, or lentils, perhaps with some crumbled feta or goat cheese.

Spoon plenty of the garlic butter sauce from the pan over the steaks before serving.

Make Ahead and Storage

These butternut squash steaks are best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, in the microwave, or in a low oven until warmed through.  

FAQs about Simple Butternut Squash Steaks

• Can I use a different type of winter squash?
  • Acorn squash or delicata squash could potentially be cut into thick rounds or half-moons and cooked similarly, though cooking times might vary. Butternut squash neck provides the best “steak” shape.
• Do I have to peel the butternut squash?
  • While butternut squash skin is technically edible after cooking, it can be tough. Peeling the neck portion is recommended for the best texture in this recipe.
• Can I make this vegan?
  • Easily! Substitute the unsalted butter with additional olive oil or your favorite vegan butter alternative.

Enjoy this simple, elegant, and incredibly flavorful Simple Butternut Squash Steaks with Garlic Butter recipe! It’s a fantastic way to elevate butternut squash.

Butternut Squash Steaks with Garlic Butter

• Author: Caoimhe Byrne
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2-4 1x
• Category: Side Dish, Vegetarian
• Cuisine: American

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Description

Butternut Squash Steaks with Garlic Butter is a quick and easy side dish for a weeknight or a holiday gathering. Thick slices from the neck of butternut squash are pan-seared until tender and golden, then basted with a fragrant garlic-oregano butter sauce.

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Ingredients

Scale 1x2x3x

• 1 large butternut squash (specifically the neck portion, see notes)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter, cut into pieces
• 3 fresh oregano sprigs
• 4 cloves garlic, crushed (smashed with the side of a knife)
• 1 tablespoon fresh lemon juice
• Coarse salt (like sea salt or kosher salt), to taste
• Freshly ground black pepper, to taste

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Instructions

• Prepare Butternut Squash Steaks:

  • Cut the long, cylindrical neck off the butternut squash (reserve the bulbous base for another use).
  • Cut the stem end off the neck. Peel the squash neck using a vegetable peeler.
  • Cut the peeled squash neck lengthwise into four thick “steaks,” each about 1/2 inch thick. Trim off the outer rounded sides to create more uniform steak shapes, if desired.

• Sear Squash Steaks:

  • Heat the olive oil in a large cast-iron skillet over medium heat.
  • Carefully place the butternut squash steaks in the hot skillet.
  • Cook, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 10 minutes total. Adjust heat as necessary to prevent burning.

• Make Garlic Butter Sauce & Baste:

  • Add the butter pieces, fresh oregano sprigs, and crushed garlic cloves to the skillet with the squash steaks.
  • Tilt the pan toward you so the melted butter pools on one side. Use a large spoon to continuously scoop up the melted butter and garlic mixture and pour it over the squash steaks (basting).
  • Continue cooking and basting constantly until the butter is no longer bubbling rapidly and begins to brown slightly, about 1 minute.

 

• Finish and Serve:

  • Remove the skillet from the heat. Stir the fresh lemon juice into the butter sauce in the pan.
  • Transfer the butternut squash steaks to plates. Spoon the garlic butter sauce (along with the garlic and oregano sprigs, if desired) over the steaks.
  • Sprinkle with coarse salt and fresh cracked black pepper to taste. Serve immediately.

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Notes

• Squash Preparation: Using only the neck portion of the butternut squash allows you to cut flat, steak-like pieces. Save the base for another use (like soup or roasting).
• Searing: Ensure the pan is hot enough to get a good sear on the squash for flavor and color.
• Basting: Continuous basting infuses the squash with the garlic herb butter flavor.
• Doneness: The squash should be easily pierced with a fork but still hold its shape.
• Variations: Substitute fresh thyme or sage for the oregano.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.