Butternut squash steaks with brown butter sage sauce recipe

Ingredients for Butternut squash steaks with brown butter–sage sauce

• 1 large butternut squash (about 1.4 kg), preferably one with a long thick neck

• 15 ml extra-virgin olive oil

• 30 g unsalted butter, cut into pieces

• 6 sage leaves

• 2 garlic cloves, crushed

• 15 ml fresh lemon juice

• kosher salt (to taste)

• freshly ground pepper (to taste)

How to make Butternut squash steaks with brown butter–sage sauce

1. Cut the neck off the squash and reserve the base for another use.

2. Trim the stem off the neck, then peel the neck.

3. Rest the neck on the cut base and cut it in half lengthwise to create two lobes.

4. Trim off the outer rounded side of each lobe to create two steaks, each approximately 2 cm thick (about 170 g per steak). Reserve the trimmed sides for another use.

5. Heat oil in a large heavy frying pan over medium heat.

6. Cook the squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes.

7. Add butter, sage, and garlic to the frying pan. Tilt the pan towards you so that the butter pools on one side, and use a large spoon to continually baste the steaks with the butter.

8. Cook while basting until the butter is no longer bubbling, smells nutty, and begins to brown, about 1 minute.

9. Remove from heat and stir in lemon juice; season with salt and pepper to taste.

10. Transfer the squash steaks to plates and spoon the sauce over them.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.