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.
Ingredients
Scale
- 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
Instructions
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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.
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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.
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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.
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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.
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.