Name: Butternut Squash Steaks with Brown Butter–Sage Sauce
Yield: 2 servings
Ingredients: 1 large butternut squash (about 3 lb.), preferably one with a long thick neck; 1 Tbsp. extra-virgin olive oil; 2 Tbsp. unsalted butter, cut into pieces; 6 sage leaves; 2 garlic cloves, crushed; 1 Tbsp. fresh lemon juice; Kosher salt, freshly ground pepper

Two slabs of the neck of butternut squash caramelized drizzled butter sauce and sprinkled with salt and pepper

Photo by Alex Lau, Food Styling by Sue Li

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Recipe notes

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