Butternut Squash Steaks
Butternut squash is one of the greatest vegetable vessels. These steaks are great as a main or a side, easily scoop-able, and should be drizzled with lot’s of honey and lime juice. Scoring them with a sharp knife ensures the crevices will get seasoned too. I call them steaks even though there is no grilling involved, but steaks can be made in the oven too!
Total Time:
Yield: 2 servings
Gather The Goods
1 medium butternut squash, halved and seeds removed
1 tablespoon olive oil
kosher salt
freshly cracked black pepper
honey for drizzling
1 lime, sliced in half moons
Make It
Preheat oven to 400°F and line a sheet pan with parchment paper.
Score each flesh side of squash like a tik-tac-toe board. Drizzle each side with olive oil and sprinkle with salt. Place flesh side down on the sheet tray and roast for 20 minutes. Turn heat to 375°F and continue to roast for 10 to 15 minutes longer. The outside skin will be soft and wrinkled.
Sprinkle with cracked black pepper, drizzle with honey, and serve with limes.