Butternut Squash Steaks with Brown Butter–Sage Sauce
Butternut Squash Steaks with Brown Butter–Sage Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Cut the neck off of squash; reserve base for another use.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut the neck off of squash; reserve base for another use.
Trim the stem off the neck then peel.
Resting neck on cut base, cut in half lengthwise, creating two lobes.
Trim off outer rounded side of each piece to create two 3/4"-thick steaks (about 6 oz. per steak); reserve trimmed off sides for another use.
Heat oil in a large heavy skillet over medium.
Cook squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes.
Add butter, sage, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steaks with butter.
Cook, basting, until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute.
Remove from heat and stir in lemon juice; season with salt and pepper.
Transfer squash steaks to plates and spoon sauce over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.