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This butternut squash steak recipe is a fantastic way to enjoy a plant-based meal that feels hearty and satisfying. The squash's naturally sweet and tender flesh holds up beautifully when seared and roasted, making it a perfect centerpiece for a cozy fall or winter dinner. Paired with a vibrant whole-grain salad and a creamy dollop of yogurt, this dish balances textures and flavors effortlessly.
I started making this when I wanted something different from the usual roasted veggies, and it quickly became a favorite in our household. The contrast of the squash’s mellow sweetness with bright elements in the salad keeps everyone asking for seconds.
Ingredients
- One medium butternut squash: about 4 pounds washed and dried for fresh sweet flavor and firm texture
- Smoked paprika: adds a subtle smoky warmth that transforms the squash and gives a savory depth
- Extra virgin olive oil: divided amounts to ensure the squash sears perfectly and the salad is well dressed
- Kosher salt: to season and enhance natural flavors
- Freshly ground black pepper: for a gentle sharpness
- Whole-grain farro or wheatberries: for chewy texture and nutty flavor pick the freshest for best bite
- Scallions: with whites and light greens separated from dark greens provide layers of mild onion flavor and garnish
- Small shallot: finely chopped to add delicate sweetness to the salad dressing
- Sherry vinegar: brings brightness and acidity to balance the richness of the squash and yogurt
- Golden raisins: lend natural sweetness and moisture contrast
- Coarsely chopped pistachios: for crunch and earthiness
- Pomegranate arils: add bursts of juiciness and color
- Whole-milk Greek yogurt: is rich and creamy to add a cooling counterpoint
Step-by-Step Instructions
- Preheat and Prep:
- Cut the squash lengthwise into four one-inch-thick planks. Whisk together smoked paprika and two tablespoons of olive oil then season with salt and pepper to create your flavorful oil
- Sear the Squash:
- Heat a large ovenproof skillet over medium-high heat. Brush both sides of each butternut plank with the paprika oil. Cook until golden brown spots appear about three minutes per side this step caramelizes the squash adding complexity
- Roast the Squash:
- Transfer your skillet to the preheated oven and bake the squash until tender about twenty to twenty-five minutes. This finishes cooking through while keeping the texture perfect
- Cook the Grain:
- Bring salted water to a boil in a small pot then add farro or wheatberries. Stir occasionally and cook until tender but still slightly chewy twenty to twenty-five minutes. Drain thoroughly to avoid sogginess
- Make the Dressing:
- In a medium bowl combine scallion whites and light greens with shallot sherry vinegar and the remaining four tablespoons of olive oil. Let this mixture sit ten minutes to meld the flavors
- Combine the Salad:
- Add cooked farro raisins pistachios and pomegranate arils to the dressing toss everything together and season with salt and pepper to taste
- Plate and Garnish:
- Place a generous dollop of the Greek yogurt on each plate spoon the grain salad over the yogurt then top with a warm butternut squash steak. Sprinkle dark green scallion parts on top for freshness and color
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One of my favorite moments with this dish was serving it on a cool autumn evening when the squash was at its peak sweetness. The smoky paprika oil really made the flavors pop and turned a simple vegetable into something special that felt like a warm hug at the dinner table.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, gently warm the squash steaks in a skillet or oven to maintain their texture and avoid sogginess. The grain salad can be served cold or at room temperature making it an easy make-ahead side.
Ingredient Substitutions
You can swap farro for quinoa brown rice or barley depending on the grains you have or prefer. If you do not have sherry vinegar, apple cider vinegar or white wine vinegar gives a nice balance to the dressing. For a nut-free option, replace pistachios with toasted pumpkin seeds or omit them entirely.
Serving Suggestions
Serve the squash steaks over a spread of the Greek yogurt to add creaminess and bright contrast. The whole grain salad pairs well with leafy greens or steamed vegetables alongside for a fuller meal. This dish also makes a great main for seasonal gatherings or a meatless Monday option.
Cultural and Historical Context
Butternut squash is native to North and Central America and has been enjoyed by Indigenous peoples for centuries. Its versatility in both savory and sweet dishes has made it a staple in modern kitchens around the world. Roasting it like a steak is a contemporary twist that highlights plant-based cooking's expanding creativity.
Pro Tips
- Always brush the squash with smoked paprika oil generously to create flavorful crust and prevent sticking
- Use an ovenproof skillet to easily sear then roast without transferring which helps keep the squash intact
- Let the grain salad sit at least ten minutes after dressing to allow the flavors to marry and soften shallots naturally
Common Recipe Questions
- → What type of squash is best for steaks?
Butternut squash works well due to its firm texture and natural sweetness, which holds up nicely when cut into planks.
- → How do you achieve a smoky flavor on the squash?
Brushing the squash with a mixture of smoked paprika and olive oil before searing imparts a rich, smoky essence.
- → What grains are ideal for the accompanying salad?
Whole grains like farro and wheatberries bring a chewy texture that complements the tender squash, but quinoa, barley, or brown rice are great alternatives.
- → Can the squash steaks be prepared ahead of time?
You can prepare the squash up to searing, then finish baking just before serving to maintain texture and flavor.
- → What’s a good substitute for the yogurt sauce?
Plain whole-milk Greek yogurt balances the dish, but labneh or a mild sour cream can also add a creamy, tangy element.