Butternut Squash Steaks with Sage Brown Butter

Butternut Squash Steaks with Sage Brown Butter

Sage and garlic brown butter

Brava

Serving Size 2

Active Time:

~20 min

Total Time:

~32 min

Ingredients

  • 1 large butternut squash (about 3 pounds)
  • 3 tablespoons unsalted butter
  • 5-7 fresh sage leaves
  • 1 clove garlic, smashed
  • 1 tablespoon lemon juice

From Your Pantry

cooking oil

kosher salt and black pepper

Equipment

Brava metal tray

mixing bowl

vegetable peeler

Nutrition Information

Allergens: Milk

Tags

  • Lunch
  • Dinner
  • Vegetarian
  • Thanksgiving
  • Fall
  • Gluten Free
  • Keto
  • Metal Tray
  • Recipes
  • Sides
  • Vegetables
  1. 1

    Prep squash

    • Cut neck off of squash; the base can be saved for another use. Remove stem and peel neck. Cut neck lengthwise into ¾"-thick steaks (about 6 oz per steak).
    • In small bowl, combine butternut squash, 2 tablespoons oil and a pinch of salt and pepper; mix well.
    • Evenly place squash in all zones of Brava metal tray.
  2. 2

    Cook Squash

    • Slide metal tray into bottom shelf.
    • Select “Butternut Squash Steaks” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare sage brown butter.
  3. 3

    Make sage brown butter

    • Melt butter in a large heavy skillet over medium heat. Add sage and garlic. Cook until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1-2 minutes. Be careful not to burn butter or garlic. Remove from heat and stir in lemon juice; season with a pinch of salt and pepper.
  4. 4

    Serve

    • When your food is done transfer squash steaks to plates.
    • Spoon brown butter over squash and serve.