Garlic Butter Butternut Squash Steaks – Melt-in-your-mouth tender and packed with flavor! Just like the classic steakhouse butter-basting technique, these pan seared butternut squash steaks are basted with a garlic butter sauce infused with oregano and brightened by a zesty dash of lemon juice. This super easy and delicious side dish might even take center stage at your Thanksgiving or Christmas table!
Ingredients list for the Garlic Butter Butternut Squash Steaks
- 1 large butternut squash with a long and thick neck
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter, cut into pieces
- 3 fresh oregano sprigs
- 4 garlic cloves, crushed
- 1 tablespoon fresh lemon juice
- Coarse salt and freshly ground pepper
Directions
1. Cut the neck off of the butternut squash and keep the base for another use. Cut the stem from the end and peel. Cut the squash in four slices lengthwise and trim off the outer rounded sides. You’ll get four butternut steaks, about 1/2 inch thick.
2. Heat oil in a cast iron skillet over medium heat. Cook the butternut squash steaks, turning every 3 minutes until deeply browned on both sides and fork-tender, about 10 minutes.
3. Add butter, oregano, and garlic to skillet, tilt pan toward you so that butter pools on one side, 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.
4. Remove from the skillet, transfer butternut squash steaks to plates and spoon the garlic butter sauce over. Sprinkle with coarse salt and fresh cracked pepper if you like. Enjoy!
30mn or less, fall, gluten free, Healthy Christmas Recipes, Paleo Diet, side dish, simple-side-dishes recipes
