Butternut Squash Steaks recipe

Butternut squash steaks are a delicious alternative for those looking to switch up their plant-based meals. With a texture that’s both tender and satisfying, these roasted planks pair beautifully with fall and winter flavors, offering a rich, earthy taste.

This recipe combines smoky paprika-brushed squash with a hearty farro salad, creating a well-rounded, nutritious dish. The sweet notes of golden raisins and the crunch of pistachios elevate every bite, making it perfect for cozy evenings or special gatherings.

Served with creamy Greek yogurt and topped with pomegranate arils, these butternut squash steaks bring vibrant flavors and a colorful presentation to your table. A delightful choice for both seasoned vegetarians and curious newcomers.

Butternut Squash Steaks Ingredients

Butternut Squash
The star of this dish, butternut squash brings a naturally sweet, mellow flavor and a meaty texture that turns tender when roasted, making it an ideal canvas for bold seasonings.

Smoked Paprika
Infuses the squash with a rich, smoky depth, enhancing its sweetness and adding a warm, aromatic layer to every bite.

Extra-Virgin Olive Oil
A silky base that enriches the roasting process, ensuring a golden, caramelized finish for the squash and a smooth blend in the grain salad.

Whole-Grain Farro
This hearty, nutty grain adds a chewy, satisfying texture, perfectly complementing the tender squash and rounding out the dish’s earthy flavors.

Golden Raisins
A burst of sweetness that balances the dish, the raisins introduce a soft, fruity note that complements the roasted squash’s savory elements.

Pistachios
These nuts bring a delightful crunch and a rich, buttery flavor that contrasts beautifully with the dish’s tender and chewy components.

Greek Yogurt
Creamy and tangy, the yogurt serves as a refreshing base, adding a cool, smooth layer that pairs well with the warmth of the squash and grains.

Recipe Tips

1. Choose the Right Butternut Squash
   Selecting a butternut squash that’s heavy for its size and has a firm, smooth skin is key to achieving perfectly tender steaks. Look for one with a deep, uniform beige color, as this indicates a ripe squash with a sweeter, richer flavor. Avoid those with any soft spots or cuts, as they may have started to deteriorate. A heavier squash will have more flesh, giving you the meaty texture needed for a hearty steak.
2. Getting a Good Sear
   Achieving a golden brown crust on your butternut squash steaks makes a world of difference in flavor and presentation. Preheat your skillet until it’s hot before adding the squash—this helps create that caramelized exterior. Make sure to brush the squash generously with the paprika-infused olive oil before searing, and don’t crowd the pan. Give the squash a few minutes undisturbed on each side to develop those crispy, golden edges before transferring it to the oven to finish cooking.
3. Prepare the Farro Salad Ahead of Time
   Save time by cooking the farro and preparing the scallion-shallot mixture while the squash is roasting. Farro is best when it has time to absorb the vinaigrette, allowing the grains to take on the sweet and tangy flavors of the sherry vinegar and olive oil. Mix in the golden raisins and chopped pistachios just before serving to maintain their texture and add a delightful contrast to the creamy yogurt and tender squash.

What to Serve with Butternut Squash Steaks

1. Roasted Garlic Broccolini
   The earthy, slightly bitter flavor of roasted garlic broccolini is a perfect complement to the sweetness of the butternut squash steaks. Simply toss the broccolini in olive oil, salt, and pepper, then roast until crispy and tender. It adds a nice green element to your plate and a delicious contrast to the soft texture of the squash.
2. Warm Quinoa Salad
   A warm quinoa salad with cranberries, toasted almonds, and a citrus vinaigrette pairs beautifully with the squash’s sweet and savory flavors. The light, fluffy quinoa adds extra protein and a touch of brightness from the citrus, making it a great side dish that doesn’t overwhelm the star of the meal.
3. Spicy Arugula and Beet Salad
   The peppery bite of arugula and the earthy sweetness of roasted beets balance the richness of the butternut squash steaks. Toss the arugula and beets with a light balsamic dressing, and sprinkle with goat cheese for a creamy finish. The combination of flavors and textures elevates the entire dish for a well-rounded meal.

FAQ

1. Can I use a different grain instead of farro?
   Yes, you can substitute farro with other hearty grains like barley, quinoa, or wheat berries. Each will add a slightly different texture, but all will pair well with the roasted squash and vinaigrette.
2. How do I store leftover butternut squash steaks?
   Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the squash in a hot oven or skillet to revive its crispy edges. The farro salad can be served cold or at room temperature.
3. Is this recipe suitable for a vegan diet?
   To make this recipe vegan, simply replace the whole-milk Greek yogurt with a plant-based yogurt alternative. You could also use a tahini dressing or a cashew cream for a similar creamy texture.
4. What’s the best way to cut the squash into planks?
   Use a sharp, heavy chef’s knife to carefully slice off the ends of the squash, then cut it in half lengthwise. Scoop out the seeds and slice the squash into 1-inch thick planks. Be sure to keep your fingers clear of the knife and work slowly for even pieces.

Butternut Squash Steaks

If you’re seeking an alternative to cauliflower steaks, butternut squash offers a delightful option. Its firm yet tender texture makes it an excellent plant-based substitute, adaptable to a variety of seasonings and dishes. In fall and winter, when butternut squash is at its peak, it delivers a sweet, mellow flavor that can be highlighted in numerous preparations—from creamy soups to these savory roasted planks.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 5 7

Ingredients

  

• 1 medium butternut squash approximately 4 lb., cleaned and dried
• 6 tablespoons extra-virgin olive oil separated
• 1 teaspoon smoked paprika
• Kosher salt to taste
• Freshly ground black pepper to taste
• 2/3 cup whole-grain farro or wheatberries
• 2 scallions thinly sliced, white and light green parts separated from dark green parts
• 1 small shallot finely minced
• 3 tablespoons sherry vinegar
• 1/3 cup golden raisins
• 1/3 cup chopped pistachios
• 1/4 cup pomegranate arils
• 1 cup whole-milk Greek yogurt

Instructions

 

• Step 1:
• Preheat the oven to 400°F. Slice the butternut squash lengthwise into 4 planks, each about 1-inch thick, using a sturdy chef’s knife. In a small mixing bowl, combine smoked paprika with 2 tablespoons of olive oil; season with kosher salt and freshly ground black pepper.
• Step 2:
• Warm a large, ovenproof skillet over medium-high heat. Brush the paprika-infused oil evenly over both sides of the squash planks. Place them in the skillet and cook, flipping once, until the squash develops a golden-brown crust in spots, about 3 minutes per side.
• Step 3:
• Transfer the skillet to the oven. Roast the squash until it becomes tender, approximately 20 to 25 minutes.
• Step 4:
• Meanwhile, bring a small pot of salted water to a boil. Add the farro and cook, stirring occasionally, until the grains are tender yet slightly chewy, around 20 to 25 minutes. Drain the cooked farro.
• Step 5:
• In a medium bowl, mix the white and light green scallion parts with the chopped shallot, sherry vinegar, and the remaining 4 tablespoons of olive oil. Allow the mixture to rest for 10 minutes to meld the flavors.
• Step 6:
• Fold the drained farro, golden raisins, pistachios, and pomegranate arils into the scallion-shallot mixture, stirring to blend thoroughly. Season the salad with salt and pepper according to taste.
• Step 7:
• To serve, spread a generous spoonful of Greek yogurt onto each plate. Arrange the grain salad on top of the yogurt, followed by a butternut squash plank. Finish with a sprinkle of the reserved dark green scallion slices. Enjoy this dish as a vibrant, satisfying plant-based meal.

Keyword Butternut Squash Steaks