Roasted Squash Steaks with Brown Butter & Sage
Nutty brown butter brushed on slabs of butternut squash? It looks like a side, tastes like a main, and serves up vegetarian dinner party vibes.
Uncooked butternut squash
3 pound(s), (1 large)
2 tbsp(s), melted
1 clove(s), large, finely chopped
1 tbsp(s), plus more for garnish
Fresh lemon juice
- Preheat the oven to 400°F. Line a baking sheet with parchment.
- Divide the squash into 2 pieces, separating the rounded bottom portion from the straight top portion. Reserve the bottom portion for another use. Trim the end of the top portion. Peel the squash and slice into six 1⁄4-inch-thick slabs.
- In a small bowl, stir the butter, salt, garlic, and sage. Using a basting brush, spread the butter and sage on both sides of the squash slices. Arrange the slices on the prepared pan.
- Bake the squash, flipping once halfway through cooking, until golden brown, about 30 minutes. Before serving, garnish with additional sage and sprinkle with the lemon juice.
- Serving size: 1 steak