Butternut ‘Steaks’ for World Vegan Month

Here is another recipe for World Vegan month 2016, and one I mentioned that I would post not long ago… Butternut ‘Steaks’. ๐Ÿ˜€

At this time of year it is easy to find pumpkins of any kind, and I like to make the most of them while they are in season. Since my Man of Many Talents is not so keen on the sweet flavour in savoury dishes, except for soup anyway, I make these butternut steaks just for myself. And the beauty is, you can slice as much as you need off the ‘neck’ of a butternut and save the rest of the squash for another day.

Butternut Steaks


So, take a butternut squash and cut some 1-2 cm thick slices from the long end (not the end where the seeds are), then peel with a potato peeler. Place on a baking sheet, lined with greaseproof paper.

Preheat your oven to 225ยฐC/ 425ยฐF.

Mix 1tbsp olive oil with 1 tbsp balsamic vinegar and spread over the slices of squash. Season with freshly ground black pepper and, if you like, a sprinkle of ground ginger for some added heat. I also sometimes use ground dried garlic or coriander, or add a sprig of rosemary or two.


Bake in the oven for about 20 minutes. Depending how thick your slices are, they may need another few minutes, but try not to let them get too brown. You can test one with a sharp knife to see if it is tender.

They can be served with just about anything, or even eaten on their own as a snack!


So simple and so tasty!

What’s your favourite pumpkin/squash dish? I bet a lot of you are going to say ‘pie’ , and I hope to post a vegan recipe for that too soon. Stay tuned! ๐Ÿ˜‰

33 thoughts on “Butternut ‘Steaks’ for World Vegan Month

  1. I make a Moroccan soup that calls for either pumpkins or squash that is a great favorite of everyone in the family (but I typically use sweet potatoes because its easier). It’s not vegan though.

  2. every year I grow butternut squash but in truth I don’t like it very much. I have one recipe I enjoy which is a curry from the Rick Stein India book. It has dates too so is quite sweet and perfect served with a very hot curry, but you might enjoy it with rice and a green spicy vegetable. I like it in this way too.

  3. Looks great. I love acorn squash halves with butter (sorry, but there must be a vegan substitute), a little brown sugar and cinnamon in the cavity, baked until tender.
    My guy doesn’t like squash either, what’s up with that? ๐Ÿ˜‰

  4. Oh this is mouthwatering, Cathy! I love pumpkin or butternut squash soup, but that’s about as creative as I get with them. I have never just sliced them as steaks! I will now, certainly. I honestly love this kind of simple dish, and would probably prefer these steaks to pumpkin pie. I prefer savory to sweet any time. I love the spices you incorporate and can’t wait to experiment. I have two butternut squash right now and I was thinking more soup…but now… ๐Ÿ™‚

  5. They look very appetizing. It never occurred to me to use a potato peeler on them for slices. Great tip! They are good with honey and balsamic glaze (and not too sweet if you gets the balance right). We often bake squash topped with garlic, oyster mushrooms and walnuts for Christmas lunch.

    • Ooh, that sounds really tasty. We eat a lot of garlic (both working from home ๐Ÿ˜‰ ) and I have just discovered lots of walnuts in my cupboard that need using up, so I will try that too! ๐Ÿ™‚

  6. So beautifully presented Cathy. Looks delicious. I make an easy savory dish adapted from a Bon Appetite recipe years ago. Cut butternut squash in half, roast (or microwave) face-down until soft. Remove seeds, scrape squash from skin into bowl and mash. Beat in 1/2 small grated onion, 1 tsp salt, 1/4 cup butter and 1/2 tsp freshly ground pepper. Bake in buttered casserole dish for 30-minutes at 325F. Great make-ahead dish and not too sweet.

  7. I’ve seen so many pumpkins and squash being sold along the roadsides in our travels in Germany this fall, it seems you have a a wonderful variety. I know I would enjoy your roasted “steaks”.

    • Hi Karen. I wonder if many of those you saw were the inedible ones for decoration only, as pumpkins are not established in the traditional German cuisine… yet! It is only in the past 2 or 3 years that I have been able to find anything in the shops apart from those giant Hokkaido that I hardly dare try and cut up! Glad you enjoyed your holiday. It has turned cold now, with frost everywhere. ๐Ÿ™‚

      • Cathy, they were small ones not much bigger than 6 inches or so and the signs said kรผrbis which I believe are the ones you use for cooking. We did enjoy our trip very much, thank you.

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