oddbox Blog Butternut Squash Steaks With Garlic Butter

A quick butternut squash recipe using staple ingredients. The butternut squash is cut into "steaks", and pan fried with olive oil, butter/vegan butter, garlic cloves, thyme, and deglazed with lemon juice. The butternut steaks are basted with the garlic butter sauce, and cooked until tender and golden. Substitute:No thyme? Try with rosemary sprigs instead. No butternut squash? Follow the same method to cook whole carrots or parsnips. Prep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServes 4 Ingredients:1 butternut2 tbsp butter/vegan butter1 tbsp olive oil4 garlic cloves4 sprigs thyme1 tbsp lemon juiceSalt and pepper1) Peel and cut the butternut squash in slices lengthwise of 1 cm thick.2) Heat the olive oil in a large frying pan 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 the butter/vegan butter, thyme, and crushed garlic to the pan. Tilt the pan toward you, 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. 4) Remove from heat and stir in lemon juice. Season with salt and pepper. 5) Transfer butternut squash steaks to plates and spoon the garlic butter sauce over. How to store:Store the butternut squash steaks for up to 3 days in an airtight container in the fridge. Reheat gently on the stove with a little oil, or in the oven. Leftovers: Butternut squash hummus: Place the butternut squash steak into a food processor along with chickpeas, lemon juice and a splash of water. Blend until smooth. Butternut squash puree: Place the butternut squash steak into a food processor with vegetable stock and blend until smooth.