Butternut Squash Steaks With Garlic Butter
A quick butternut squash recipe using staple ingredients. The butternut squash is cut into “steaks”, and pan fried with olive oil, butter/vegan butter, garlic cloves, thyme, and deglazed with lemon juice. The butternut steaks are basted with the garlic butter sauce, and cooked until tender and golden.
Substitute:
- No thyme? Try with rosemary sprigs instead.
- No butternut squash? Follow the same method to cook whole carrots or parsnips.
Prep time: 10 minutes
Cook time: 14 minutes
Total time: 24 minutes
Servings: 1
Ingredients:
½ butternut squash
2 tbsp unsalted butter / vegan butter
1 tbsp olive oil
4 garlic cloves
4 sprig thyme
1 tbsp lemon juice
salt & pepper
Recipe:
Peel and cut the butternut squash in slices lengthwise of 1 cm thick.
Heat the olive oil in a large frying pan over medium heat. Cook the butternut squash steaks, turning every 3 minutes until deeply browned on both sides and fork-tender, about 10 minutes.
Add the butter/vegan butter, thyme, and crushed garlic to the pan. Tilt the pan toward you, and use a large spoon to continually baste the squash steaks with the butter sauce. Continue cooking, basting continuously, until butter is no longer bubbling and begins to brown, about 1 minute.
Remove from heat and stir in lemon juice. Season with salt and pepper.
Transfer butternut squash steaks to plates and spoon the garlic butter sauce over.
How to store
Store the butternut squash steaks for up to 3 days in an airtight container in the fridge. Reheat gently on the stove with a little oil, or in the oven.
Leftovers
Butternut squash hummus: Place the butternut squash steak into a food processor along with chickpeas, lemon juice and a splash of water. Blend until smooth. Butternut squash puree: Place the butternut squash steak into a food processor with vegetable stock and blend until smooth.
