Butternut Squash Steaks

I made butternut squash steaks a few months ago and I wanted to give them a try with a different seasoning blend. I followed the basic directions from the America’s Test Kitchen Vegan for Everybody cookbook, but I adjusted the seasoning blend.

I started by preparing my butternut squash by peeling it, cutting off the bottom bulb part, and cutting the top neck portion in half. I measure ¾’’ from the center cut that I just made and cut straight down to produce a butternut squash “steak.” Then, I seasoned the steak with a mixture of oil, brown sugar, oregano, garlic powder, onion powder, and cumin. I put them on a baking tray in the oven for about 16 minutes until they were fork tender, but still had a little bit of resistance. I took them out of the oven and placed them into a nonstick skillet that had heated oil over medium high heat. I let them cook for 3 minutes on each side and removed them from a pan.

These are very simple to make and delicious. This is a great way to use in-season produce and make vegetables the center of the plate. I served this with a vegan ranch dressing and paired it with a southwestern black bean salad. This would be great with a lettuce salad, other roasted veggies, or a side of quinoa. I highly recommend these butternut squash steaks because they are flavorful, delicious, and a great way to use butternut squash.

Taste: 10/10!

Notes for next time: I would love to try some different seasonings.