Marry me butternut squash steaks I’m making these for the 3rd time this week!

The beauty of these Marry me butternut squash steaks is how they elevate humble squash into something unforgettable.

Whether you’re a seasoned vegetable lover or looking to impress at your next dinner, this recipe hits all the right notes with its perfect balance of spices and textures.

Why I Can’t Stop Making These Cookies

• They come together quickly with just a few pantry staples, perfect for busy weeknights.
• The subtle heat from spices like smoked paprika adds a surprising twist that keeps me intrigued.
• Butternut squash is in season and budget-friendly, making this an accessible comfort dish.
• Kid-friendly texture and mild sweetness make it a hit even with picky eaters.
• The steaks are versatile – great as a main, a side, or sliced thin for salads and sandwiches.

What Type of Butternut Squash Should I Use?

For the best flavor and texture, choose a firm butternut squash with a smooth, blemish-free skin. Fresh, locally grown squash is ideal in fall and winter when it’s at its peak. Avoid any with soft spots or wrinkling as this signals over-ripeness.

If using frozen butternut squash, thaw completely and drain any excess moisture, then pat dry before slicing to prevent sogginess. Dried squash isn’t suitable here since it won’t achieve the tender, caramelized exterior we want.

Options for Ingredient Alternatives

• Swap butter for olive oil or coconut oil, but chill the steaks a bit longer if using coconut oil to avoid melting too fast during cooking.
• Smoked gouda or Parmesan cheese can be added for a savory punch if desired.
• Use maple syrup instead of honey for a vegan-friendly glaze option.
• If you like heat, add a pinch of cayenne or chili powder to your spice mix.

The Biggest Challenges While Cooking

• Avoid overcrowding the pan; too many steaks cause steaming instead of caramelization. Cook in batches if needed.
• Slice the squash evenly, about 1-inch thick, for consistent cooking times and tenderness.
• Pat each slice dry before seasoning to get the best browning and avoid soggy steaks.
• Use medium-high heat so the squash steaks develop a golden crust without burning.
• Let the steaks rest a few minutes after cooking to allow juices to redistribute and deepen the flavor.

Storage & Freezing Instructions

Store leftover butternut squash steaks in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or oven to maintain texture.

To freeze, lay cooked steaks flat on a baking sheet lined with parchment, freeze until solid, then transfer to freezer bags with parchment between layers. They freeze well for up to 3 months.

You can also prep the squash slices and seasoning ahead of time, then store uncooked in the fridge for up to 24 hours before cooking.

Estimated Nutrition

This recipe makes about 4 servings. The whole batch contains roughly:

• Calories: 600–700
• Carbohydrates: 90g
• Fat: 20g
• Protein: 6g
• Fiber: 15g

Per serving, expect about 150–175 calories, largely from the squash and healthy fats used in cooking.

Ingredients

• 2 medium butternut squash, peeled and sliced into 1-inch thick steaks (about 3 lbs / 1.4 kg total)
• 2 Tbsp olive oil or melted butter (30 ml)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp honey or maple syrup (for glazing)
• Fresh herbs like thyme or parsley, for garnish (optional)

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a cast iron skillet.
2. Peel the butternut squash and slice into thick, even 1-inch steaks. Pat slices dry with a paper towel.
3. In a small bowl, mix olive oil (or butter), smoked paprika, garlic powder, salt, and black pepper.
4. Brush the seasoning mixture generously on both sides of each squash steak. Place them spaced apart on the baking sheet or skillet.
5. Roast in the oven for about 20–25 minutes, flipping halfway through, until the edges are caramelized and tender.
6. Remove from the oven and brush with honey or maple syrup while still warm, then return to the oven for an extra 2–3 minutes to glaze.
7. Garnish with fresh herbs and serve warm, either as a main dish or alongside your favorite sides.

Tips, Variations & Serving Ideas

• Add crumbled feta or goat cheese on top for a creamy contrast.
• Sprinkle with toasted pepitas or walnuts for crunch and extra nutrients.
• Underbake by a few minutes for a slightly firmer texture with a bit of bite.
• Serve the steaks over arugula or spinach with a drizzle of balsamic glaze.
• Leftovers make an excellent filling for sandwiches or grain bowls.
• Try swapping the smoked paprika for curry powder for a different spice profile.
• For a vegan version, use coconut oil and maple syrup for the glaze.

FAQs

Q: Can I grill the butternut squash steaks instead of roasting?

A: Yes! Just brush with oil and season, then grill over medium heat about 5–7 minutes per side until tender.

Q: Do I need to peel the butternut squash?
A: Peeling makes the texture smoother and the steaks more tender, though some people roast with the skin on for extra nutrients.

Q: Can I use a different type of squash?
A: Butternut has the perfect sweetness and texture, but delicata or acorn squash can work with slight adjustments to cooking time.

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