Delicious and meaty, these butternut squash steaks are a super fun alternative to cauliflower.
What You'll Need
- 1 large butternut squash
- 1 stick Culcherd Garlic Butter
- 2 tbsp EVOO
- 4 garlic cloves, smashed
- 6 sage leaves
- 1 tbsp fresh lemon juice
- Himalayan pink salt, to taste
- Freshly ground pepper, to taste
- Cut the neck off of the squash, and reserve base for another use. Trim the stem off the neck and then peel.
- Cut in half lengthwise, creating two lobes. Trim off outer rounded side of each piece to create two ¾ inch thick steaks.
- Reserve trimmings for another use.
- Heat oil in a large cast iron skillet over medium heat. Cook steaks, turning every few minutes until deep brown and golden. About 15 minutes.
- Add butter, sage and garlic. Using a spoon, baste steaks with the butter once it has melted.
- Baste for 1-2 minutes, and remove from heat. Stir in lemon juice and season with salt and pepper.
CHEF LIZ GALLAGHER
“My love for baking began when I was in university. I was introduced to “raw food” and loved discovering good-for-you desserts–made with organic fruit, nuts, and unrefined sweeteners. This led to my first business, Unbaked Cake Co. and later, I developed the first vegan baking course for George Brown College in Toronto. Some of my favourite flavours to bake with are cinnamon, anything apple, and chocolate, chocolate, chocolate, of course!