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Recetas vegetarianas
Butternut Squash Steaks with Brown Butter–Sage Sauce

Butternut Squash Steaks with Brown Butter–Sage Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant vegetarian dish transforms the humble autumn squash into a sophisticated centrepiece. By pan-searing thick slices of the squash neck, you achieve a caramelised exterior and a tender, melting middle that rivals any traditional roast. The addition of crispy sage and toasted brown butter lends a deep, savoury flavour that perfectly balances the natural sweetness of the vegetable.

Ideal for a midweek treat or a meat-free Sunday lunch, these butternut squash steaks are remarkably simple to prepare. The garlic and lemon juice provide a bright finish to the rich sauce, ensuring the dish feels light yet satisfying. Serve alongside some nutty quinoa or a crisp green salad for a balanced and wholesome homemade meal.

Ingredients for Butternut Squash Steaks with Brown Butter–Sage Sauce

1 large butternut squash (about 1.4kg .), preferably one with a long thick neck
1 cucharada de aceite de oliva virgen extra
2 cucharadas de mantequilla sin sal, cortada en trozos
6 sage leaves
2 dientes de ajo, triturados
1 cucharada de jugo de limón fresco
Sal kosher, pimienta recién molida

How to make Butternut Squash Steaks with Brown Butter–Sage Sauce

Cut 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 170g 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.