Roasted Squash Steaks with Brown Butter & Sage

2 Prep 10 min Cook 30 min Serves 6

Nutty brown butter brushed on slabs of butternut squash? It looks like a side, tastes like a main, and serves up vegetarian dinner party vibes.

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1 large butternut squash (3 lb) 2 tbsp melted butter 1 tsp salt 1 tsp finely chopped garlic 1 tbsp chopped fresh sage, plus more for garnish ½ tsp fresh lemon juice 1. Preheat the oven to 400°F. Line a small baking sheet with parchment paper.

2. Divide the squash into 2 pieces, separating the rounded bottom portion from the straight top portion. Reserve the bottom portion for another use. Trim the end of the top potion. Peel the squash and slice into six ¼-inch-thick slabs.

3. In a small bowl, stir the butter, salt, garlic, and sage. Using a basting brush, spread the butter and sage on both sides of the squash slices. Arrange the slices on the prepared pan.

4. Bake until golden brown, about 30 minutes, flipping once halfway through cooking. Before serving, garnish with additional sage and sprinkle with lemon juice.

Per serving (1 steak) 137 Cal, 4 g Total Fat, 2 g Sat Fat, 398 mg Sod, 27 g Total Carb, 5 g Sugar, 5 g Fib, 2 g Prot.

Slow-Cooker Ropa Vieja,

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This beef would also make for an amazing taco filling; nice change from ground meat.