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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Active Time:45 minsTotal Time:45 minsServings:4
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Jump to recipeIf you likeMarry Me Chicken, you are going to loveMarry Me Butternut Squash Steaks,our delicious vegetarian take. Simple ingredients with big flavors are married (pun intended!) to yield a delectable balance of sweet, caramelized butternut squash and savory, creamy sun-dried tomato sauce—a perfect match. You’ll glow inside and out with healthy skin-promoting nutrients from the butternut squash—beta carotene and vitamin C. Keep reading to see how fast the sauce comes together and how this recipe can be made ahead of time.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Roasting squash at a higher temperature caramelizes it more and enhances the flavor in a shorter time.Use a ruler to help make the perfect crosshatch pattern when scoring the squash.You can prepare the butternut squash up to 3 days in advance. After roasting the squash slices, store them in a single layer on a covered tray in the fridge.When cooking with alcohol, it’s important in most cases to cook it for a few minutes to let the raw alcohol flavor cook off.Nutrition NotesLook no further than the humblebutternut squashto stand in for meat in this vegetarian masterpiece. It’s sturdy and holds its shape when cooked, and it takes on a luscious caramelized flavor when roasted at high heat. Rich in potassium, fiber and antioxidants, butternut squash is a heart-healthy vegetable with a tender texture.If you’re looking for a punch of antioxidants to add to your diet, givesun-dried tomatoesa try.Tomatoes, including fresh, canned and sun-dried, all contain lycopene, a carotenoid that has been studied for its role in fighting inflammation and maintaining healthy skin and eyes.Heavy creammight not be an ingredient you want to use at every meal, but it provides a richness that is unmatched in lower-fat options, so consider keeping it in your fridge for dishes like this. Heavy cream can help break through the acidity of the wine to provide balance and give you a sauce that is the hallmark of a “marry me” recipe.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Jump to recipe
If you likeMarry Me Chicken, you are going to loveMarry Me Butternut Squash Steaks,our delicious vegetarian take. Simple ingredients with big flavors are married (pun intended!) to yield a delectable balance of sweet, caramelized butternut squash and savory, creamy sun-dried tomato sauce—a perfect match. You’ll glow inside and out with healthy skin-promoting nutrients from the butternut squash—beta carotene and vitamin C. Keep reading to see how fast the sauce comes together and how this recipe can be made ahead of time.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Roasting squash at a higher temperature caramelizes it more and enhances the flavor in a shorter time.Use a ruler to help make the perfect crosshatch pattern when scoring the squash.You can prepare the butternut squash up to 3 days in advance. After roasting the squash slices, store them in a single layer on a covered tray in the fridge.When cooking with alcohol, it’s important in most cases to cook it for a few minutes to let the raw alcohol flavor cook off.Nutrition NotesLook no further than the humblebutternut squashto stand in for meat in this vegetarian masterpiece. It’s sturdy and holds its shape when cooked, and it takes on a luscious caramelized flavor when roasted at high heat. Rich in potassium, fiber and antioxidants, butternut squash is a heart-healthy vegetable with a tender texture.If you’re looking for a punch of antioxidants to add to your diet, givesun-dried tomatoesa try.Tomatoes, including fresh, canned and sun-dried, all contain lycopene, a carotenoid that has been studied for its role in fighting inflammation and maintaining healthy skin and eyes.Heavy creammight not be an ingredient you want to use at every meal, but it provides a richness that is unmatched in lower-fat options, so consider keeping it in your fridge for dishes like this. Heavy cream can help break through the acidity of the wine to provide balance and give you a sauce that is the hallmark of a “marry me” recipe.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
If you likeMarry Me Chicken, you are going to loveMarry Me Butternut Squash Steaks,our delicious vegetarian take. Simple ingredients with big flavors are married (pun intended!) to yield a delectable balance of sweet, caramelized butternut squash and savory, creamy sun-dried tomato sauce—a perfect match. You’ll glow inside and out with healthy skin-promoting nutrients from the butternut squash—beta carotene and vitamin C. Keep reading to see how fast the sauce comes together and how this recipe can be made ahead of time.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2largebutternut squash(3poundseach), preferably with long necks1cupsun-dried tomatoes, drained and coarsely chopped, plus3tablespoonsoil from jar, divided¾teaspoonItalian seasoning, divided½teaspoonsalt, divided1cupfinely choppedyellow onion¼teaspooncrushed red pepper½cupdrywhite wine½cupwater¾cupheavy cream2tablespoonschopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
2largebutternut squash(3poundseach), preferably with long necks
1cupsun-dried tomatoes, drained and coarsely chopped, plus3tablespoonsoil from jar, divided
¾teaspoonItalian seasoning, divided
½teaspoonsalt, divided
1cupfinely choppedyellow onion
¼teaspooncrushed red pepper
½cupdrywhite wine
½cupwater
¾cupheavy cream
2tablespoonschopped fresh basil
DirectionsPreheat oven to 450°F. Trim stems off 2 butternut squash and cut the squash crosswise at the base of the neck to separate the bulb and neck. Cut each neck piece in half lengthwise; trim sides to create 2 (¾-inch-thick) steaks from each neck (4 steaks total). Peel the sides of the squash steaks using a vegetable peeler. (Reserve the bulbs and trimmed sides for another use.)Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerScore each steak ⅛-inch deep in a crosshatch pattern. Place steaks scored-sides up on a large rimmed baking sheet; brush all sides with 1 tablespoon sun-dried tomato oil. Sprinkle with ½ teaspoon Italian seasoning and ¼ teaspoon salt.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerRoast until the steaks are tender, 30 to 35 minutes. Increase oven temperature to broil. Broil the squash until browned in spots, 2 to 3 minutes.Meanwhile, heat the remaining 2 tablespoons sun-dried tomato oil in a large skillet over medium heat until shimmering. Add 1 cup onion; cook, stirring often, until softened, 3 to 4 minutes. Stir in 1 cup sun-dried tomatoes, ¼ teaspoon crushed red pepper and the remaining ¼ teaspoon each salt and Italian seasoning; cook, stirring constantly, until the tomatoes are deep red, about 2 minutes.Add ½ cup wine, scraping the bottom of the skillet to loosen browned bits; cook until most of the wine has evaporated, about 2 minutes. Stir in ½ cup water; bring to a boil over medium heat. Cook, uncovered, stirring occasionally, until the mixture reduces slightly, about 2 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerStir in ¾ cup cream; cook, stirring occasionally, until the sauce starts to bubble around the edges and is slightly thickened, 2 to 4 minutes. Remove from heat; nestle the roasted squash steaks in the sauce. Sprinkle with 2 tablespoons basil.Nutrition InformationServing Size: 1 butternut squash steak & ½ cup sauceCalories 444, Fat 31g, Saturated Fat 12g, Cholesterol 51mg, Carbohydrates 39g, Total Sugars 8g, Added Sugars 0g, Protein 5g, Fiber 7g, Sodium 388mg, Potassium 1,344mgFrequently Asked QuestionsSelect a firmbutternut squashthat is free of blemishes, heavy for its size and doesn’t sound hollow when tapped. For this recipe, it’s best to choose a squash with a longer neck, as it will be easier to cut into steaks.Absolutely. This method would work well with vegetables like potatoes, parsnips and carrots.Place leftovers in an airtight container in the refrigerator for about 3 days. For the leftover raw squash not used in this recipe, you can cut it into slabs to be used later on. Freeze the pieces on a tray first and then transfer to zip-top bags. They’ll remain good in the freezer for about 3 months.This vegetarian dish would be delicious paired with a freshsaladorsimple steamed green beans.EatingWell.com, August 2024
Directions
Preheat oven to 450°F. Trim stems off 2 butternut squash and cut the squash crosswise at the base of the neck to separate the bulb and neck. Cut each neck piece in half lengthwise; trim sides to create 2 (¾-inch-thick) steaks from each neck (4 steaks total). Peel the sides of the squash steaks using a vegetable peeler. (Reserve the bulbs and trimmed sides for another use.)Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerScore each steak ⅛-inch deep in a crosshatch pattern. Place steaks scored-sides up on a large rimmed baking sheet; brush all sides with 1 tablespoon sun-dried tomato oil. Sprinkle with ½ teaspoon Italian seasoning and ¼ teaspoon salt.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerRoast until the steaks are tender, 30 to 35 minutes. Increase oven temperature to broil. Broil the squash until browned in spots, 2 to 3 minutes.Meanwhile, heat the remaining 2 tablespoons sun-dried tomato oil in a large skillet over medium heat until shimmering. Add 1 cup onion; cook, stirring often, until softened, 3 to 4 minutes. Stir in 1 cup sun-dried tomatoes, ¼ teaspoon crushed red pepper and the remaining ¼ teaspoon each salt and Italian seasoning; cook, stirring constantly, until the tomatoes are deep red, about 2 minutes.Add ½ cup wine, scraping the bottom of the skillet to loosen browned bits; cook until most of the wine has evaporated, about 2 minutes. Stir in ½ cup water; bring to a boil over medium heat. Cook, uncovered, stirring occasionally, until the mixture reduces slightly, about 2 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerStir in ¾ cup cream; cook, stirring occasionally, until the sauce starts to bubble around the edges and is slightly thickened, 2 to 4 minutes. Remove from heat; nestle the roasted squash steaks in the sauce. Sprinkle with 2 tablespoons basil.Nutrition InformationServing Size: 1 butternut squash steak & ½ cup sauceCalories 444, Fat 31g, Saturated Fat 12g, Cholesterol 51mg, Carbohydrates 39g, Total Sugars 8g, Added Sugars 0g, Protein 5g, Fiber 7g, Sodium 388mg, Potassium 1,344mgFrequently Asked QuestionsSelect a firmbutternut squashthat is free of blemishes, heavy for its size and doesn’t sound hollow when tapped. For this recipe, it’s best to choose a squash with a longer neck, as it will be easier to cut into steaks.Absolutely. This method would work well with vegetables like potatoes, parsnips and carrots.Place leftovers in an airtight container in the refrigerator for about 3 days. For the leftover raw squash not used in this recipe, you can cut it into slabs to be used later on. Freeze the pieces on a tray first and then transfer to zip-top bags. They’ll remain good in the freezer for about 3 months.This vegetarian dish would be delicious paired with a freshsaladorsimple steamed green beans.
Preheat oven to 450°F. Trim stems off 2 butternut squash and cut the squash crosswise at the base of the neck to separate the bulb and neck. Cut each neck piece in half lengthwise; trim sides to create 2 (¾-inch-thick) steaks from each neck (4 steaks total). Peel the sides of the squash steaks using a vegetable peeler. (Reserve the bulbs and trimmed sides for another use.)
Score each steak ⅛-inch deep in a crosshatch pattern. Place steaks scored-sides up on a large rimmed baking sheet; brush all sides with 1 tablespoon sun-dried tomato oil. Sprinkle with ½ teaspoon Italian seasoning and ¼ teaspoon salt.
Roast until the steaks are tender, 30 to 35 minutes. Increase oven temperature to broil. Broil the squash until browned in spots, 2 to 3 minutes.
Meanwhile, heat the remaining 2 tablespoons sun-dried tomato oil in a large skillet over medium heat until shimmering. Add 1 cup onion; cook, stirring often, until softened, 3 to 4 minutes. Stir in 1 cup sun-dried tomatoes, ¼ teaspoon crushed red pepper and the remaining ¼ teaspoon each salt and Italian seasoning; cook, stirring constantly, until the tomatoes are deep red, about 2 minutes.
Add ½ cup wine, scraping the bottom of the skillet to loosen browned bits; cook until most of the wine has evaporated, about 2 minutes. Stir in ½ cup water; bring to a boil over medium heat. Cook, uncovered, stirring occasionally, until the mixture reduces slightly, about 2 minutes.
Stir in ¾ cup cream; cook, stirring occasionally, until the sauce starts to bubble around the edges and is slightly thickened, 2 to 4 minutes. Remove from heat; nestle the roasted squash steaks in the sauce. Sprinkle with 2 tablespoons basil.
Nutrition InformationServing Size: 1 butternut squash steak & ½ cup sauceCalories 444, Fat 31g, Saturated Fat 12g, Cholesterol 51mg, Carbohydrates 39g, Total Sugars 8g, Added Sugars 0g, Protein 5g, Fiber 7g, Sodium 388mg, Potassium 1,344mg
Nutrition Information
Serving Size: 1 butternut squash steak & ½ cup sauceCalories 444, Fat 31g, Saturated Fat 12g, Cholesterol 51mg, Carbohydrates 39g, Total Sugars 8g, Added Sugars 0g, Protein 5g, Fiber 7g, Sodium 388mg, Potassium 1,344mg
Serving Size: 1 butternut squash steak & ½ cup sauce
Calories 444, Fat 31g, Saturated Fat 12g, Cholesterol 51mg, Carbohydrates 39g, Total Sugars 8g, Added Sugars 0g, Protein 5g, Fiber 7g, Sodium 388mg, Potassium 1,344mg
Frequently Asked QuestionsSelect a firmbutternut squashthat is free of blemishes, heavy for its size and doesn’t sound hollow when tapped. For this recipe, it’s best to choose a squash with a longer neck, as it will be easier to cut into steaks.Absolutely. This method would work well with vegetables like potatoes, parsnips and carrots.Place leftovers in an airtight container in the refrigerator for about 3 days. For the leftover raw squash not used in this recipe, you can cut it into slabs to be used later on. Freeze the pieces on a tray first and then transfer to zip-top bags. They’ll remain good in the freezer for about 3 months.This vegetarian dish would be delicious paired with a freshsaladorsimple steamed green beans.
Frequently Asked Questions
Select a firmbutternut squashthat is free of blemishes, heavy for its size and doesn’t sound hollow when tapped. For this recipe, it’s best to choose a squash with a longer neck, as it will be easier to cut into steaks.
Absolutely. This method would work well with vegetables like potatoes, parsnips and carrots.
Place leftovers in an airtight container in the refrigerator for about 3 days. For the leftover raw squash not used in this recipe, you can cut it into slabs to be used later on. Freeze the pieces on a tray first and then transfer to zip-top bags. They’ll remain good in the freezer for about 3 months.
This vegetarian dish would be delicious paired with a freshsaladorsimple steamed green beans.
EatingWell.com, August 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
