Butternut squash steaks are brushed with a sweet and bold spice mixture, and are then roasted, seared, and topped with yogurt and pistachios for the perfect plant-forward dinner! Trust me, this roasted butternut squash steaks recipe is going to be a huge hit in your home!
Having a few vegan or vegetarian dinners every week is encouraged on the Mediterranean diet, and it allows us to reimagine who the star of our meal is going to be. Butternut squash makes a wonderful ‘steak’ because it maintains its shape and melds with the spice marinade flavors so well.
The density of the squash gives you a meatier bite while providing you with plenty of vitamin C and other nutrients. Searing the steaks after baking them locks in all of the bold flavor that is found in the spices.
This recipe was inspired by Americas Test Kitchen – Give Your Butternut Squash The Crispiest Topping
How to Cut Butternut Squash Steaks
Basically, you want to cut off the bulb of the squash right at the base of the neck. The neck will give you rectangular-shaped steaks, which is what we want.
You also have the option to just cut the squash into medallions. It’s totally up to you and your preference.
Make sure that when you peel the squash with a peeler, you go over the fibrous threads right below the skin twice. The entire squash steak should be yellow/orange. If you see any white, make sure to go over it again.
The Butternut Squash Spice Rub
These are the spices that we use and their health benefits. We mix them all up in some extra-virgin olive oil before brushing the marinade onto the butternut squash steaks!
| Cumin | Cumin contains the antioxidants ‘apigenin’ ‘and ‘luteolin’ that keep free radicals from attacking healthy cells in the body. Cumin may also have the ability to stop cancer cells from multiplying and is considered a very powerful anticarcinogenic plant. |
| Garlic Powder | Garlic powder can help to boost the immune system through antioxidants and may help to lower cholesterol. It is rich in vitamin C, B vitamins, manganese, and selenium. |
| Coriander | In animal studies, coriander has been shown to help lower blood sugar by promoting certain enzyme activity. Coriander is also rich in specific antioxidants that help to reduce inflammation in the body. |
| Cinnamon | Cinnamon is also rich in antioxidants and may help protect against certain diseases such as heart disease and ailments caused by inflammation. |
| Turmeric | Turmeric contains a compound called curcumin which is a well-known powerful anti-inflammatory and is also a very strong antioxidant. |
We also use sugar, but I actually used monkfruit sugar which has no actual sugar content. You wouldn’t be able to tell the difference between regular sugar and monkfruit sugar! You can use regular granulated sugar, brown sugar, or even honey if you want.
How To Make Roasted Butternut Squash Steaks
With just a little bit of cutting and peeling, this recipe comes together in no time. And you likely have all of the spices sitting in your pantry right now!
- Preheat the oven to 450 degrees F. Mix together the olive oil, sugar or sugar substitute, ground cumin, garlic powder, salt, coriander, cinnamon, and fresh cracked black pepper. Set aside
- Cut the bulb of the squash off, right at the base of the neck. The neck will give you rectangular-shaped steaks, which is what we want. You also have the option to cut the squash into medallions, which will be circular. Use a peeler to peel the skin off, and any underlying fibrous threads just below the skin. Typically you want to peel it twice to achieve this.
- Carefully cut the neck of the squash in half lengthwise, right down the middle. Then, cut each half in half lengthwise so you are left with four 3/4-inch steaks.
- Place the steaks on a wire rack in a rimmed baking sheet and brush evenly on both sides with the spice mixture. Roast the steaks until almost tender, 18-20 minutes.
- Once done roasting, heat 1 tbsp of olive oil in a large nonstick skillet over medium-high heat. Once it is hot, use tongs to place the steaks into the pan. Sear on each side for about 3 minutes until starting to crisp up.
- Serve roasted butternut squash steaks over the grain or pasta of choice (I used couscous), and top with yogurt, chopped pistachios, and basil. Enjoy!
What To Serve With This Dish
I recommend serving this over a healthy grain. They provide fiber, vitamins, minerals, and other nutrients to help make this dish a whole meal.
As for the yogurt, you can go in a variety of different directions. I recommend incorporating lime into the yogurt sauce because it compliments the other flavors very well.
More Vegetarian Dinner Recipes
Here are some more plant-forward recipes that you will love!
Did you make this roasted butternut squash recipe? It would mean so much to me if you would rate it below the recipe card and tag me in your creation on Instagram so I can admire your work! @RecipeHippie
Roasted Butternut Squash Steaks
Ingredients
- 1/4 cup extra-virgin olive oil, plus 1 tbsp for pan searing
- 2 tsp monkfruit sugar, stevia or regular granuated sugar
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp coriander
- 1/2 tsp cinnamon
- 1 tsp table salt
- 1/2 tsp ground turmeric
- 1 large butternut squash – if you are big eaters, you might want to purchase 2 butternut squash and serve two steaks per plate
- 1/4 cup pistachios, chopped
- 2 tbsp basil, chopped
- 1/2 cup plain greek yogurt with lime juice or lime greek yogurt
- 2 cups cooked grain or pasta of choice
Instructions
- Preheat the oven to 450 degrees F. Mix together the olive oil, sugar or sugar substitute, ground cumin, garlic powder, salt, coriander, cinnamon, and ground turmeric. Set aside.
- Carefully cut the bulb of the squash off, right at the base of the neck. The neck will give you rectangular-shaped steaks, which is what we want. You also have the option to cut the squash into medallions, which will be circular.
- Use a peeler to peel the skin off, and any underlying fibrous threads just below the skin. Typically you want to peel it twice to achieve this.
- Carefully cut the neck of the squash in half lengthwise, right down the middle. Then, cut each half in half lengthwise so you are left with four 3/4 inch steaks (see photos in blog post for reference). Place the steaks on a wire rack in a rimmed baking sheet and brush evenly on both sides with the spice mixture.
- Roast the steaks until almost tender, 18-20 minutes. Once they are done roasting, heat 1 tbsp of olive oil in a large nonstick skillet over medium-high heat. Once it is hot, use tongs to place the squash steaks into the pan. Sear on each side for about 3 minutes until starting to crisp up.
- Serve roasted butternut squash steaks over the grain or pasta of choice (I used couscous), and top with yogurt, chopped pistachios, and basil. I recommend squeezing some lime juice into the yogurt, as lime compliments the dish well. Enjoy!
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