I’ve been introducing the flavors of fall this week, from the updated SOUP Cleanse menu to my first fall luncheon menu where we decided upon a vegan menu that featured these savory (and very seasonal) butternut squash “steaks” finished with sage. To balance the sweetness, these were served with radicchio and roasted maitake mushrooms. The colors and the overall vibe of the dish represented autumn on a plate. You will find this recipe to be quite simple, I would suggest for a weeknight dinner – add some roasted or mashed cauliflower with onions and a arugula mushroom salad for an easy combo at home.
Butternut Squash Steaks with Sage
1 large butternut squash, preferably one with a long thick neck
1 T. extra-virgin olive oil
2 T. grass-fed butter (I like Kerry Gold)
handful fresh sage leaves
Juice of ½ lemon
1 T. fresh lemon juice
sea salt and ground pepper
Peel whole squash, then cut the neck off as far down as you can, reserving base for another use (I add to my homemade vegetable broth)
Cut neck in half lengthwise in 3/4 inch cuts and trim rounded sides to create the appearance of even filet (about 5 oz. per piece). Sprinkle with sea salt and pepper.
Heat a heavy skillet over medium high heat. When sufficiently heated, add the oil. Lay squash steaks evenly in the pan. Brown on one side for 3 minutes, then flip over and cook for additional 3 minutes. You will repeat this for 2 – 21/2 turns until the squash is fork tender throughout. For the last minute of cooking, add the butter and sage to the pan and baste the steaks with the butter. Remove from heat, feel free to keep warm in oven. When ready to serve, squeeze top with fresh lemon and garnish with the fried sage leaves.