45 min
4 servings
$2.17/servingWhether you’re single or spoken for, this one’s a keeper! We're talking golden, roasted squash, bathed in a creamy sauce. This recipe is great for a romantic date night in, a “Galentine’s Day” meal with the girls, or an elevated weekend dinner for the fam. Any way you slice it, we’re proposing you give it a try.
Topping (optional): fresh basil
- Preheat oven to 450° F. Line Sheet Pan with Sheet Pan Liner.
- Cut stems off butternut squash. Cut the bulb from the neck, then halve the necks lengthwise and slice into four, 1" thick steaks.
- Peel skin from the squash steaks. Set the bulbs and trimmings aside for another use (see: Recipe tip).
- Score the top of each steak ⅛" deep in a crosshatch pattern, then arrange on pan, scored side up. Brush top and sides with oil. Season with salt and pepper. Roast until tender, about 30 min.
- During the last 5 min of roasting, make sauce. In Sauté Pan, whisk seasoning with cream and water. Bring to a boil, then reduce heat to low. Cover; simmer 5 min, or until thickened.
- Nestle squash into the sauce and top with fresh basil, if desired.
When choosing your butternut squash, find the ones with the longest necks (you’ll get bigger “steaks”).
Use your leftover, raw squash in one of these recipes: Butternut Squash Pasta or Bison & Three Sisters Chili.
Serve with 4 oz (113 g) lean protein and 1 cup roasted veggies.
Per serving (1 squash steak): Calories 280, Fat 15 g (Saturated 5 g, Trans 0.1 g), Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 34 g (Fibre 5 g, Sugars 7 g), Protein 7 g.
Nutrition information is estimated based on an ingredient database and should be considered approximate. The accuracy of this information is not guaranteed.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
Topping (optional): fresh basil
45 min4 servings$2.17/serving- Preheat oven to 450° F. Line Sheet Pan with Sheet Pan Liner.
- Cut stems off butternut squash. Cut the bulb from the neck, then halve the necks lengthwise and slice into four, 1" thick steaks.
- Peel skin from the squash steaks. Set the bulbs and trimmings aside for another use (see: Recipe tip).
- Score the top of each steak ⅛" deep in a crosshatch pattern, then arrange on pan, scored side up. Brush top and sides with oil. Season with salt and pepper. Roast until tender, about 30 min.
- During the last 5 min of roasting, make sauce. In Sauté Pan, whisk seasoning with cream and water. Bring to a boil, then reduce heat to low. Cover; simmer 5 min, or until thickened.
- Nestle squash into the sauce and top with fresh basil, if desired.
When choosing your butternut squash, find the ones with the longest necks (you’ll get bigger “steaks”).
Use your leftover, raw squash in one of these recipes: Butternut Squash Pasta or Bison & Three Sisters Chili.
Serve with 4 oz (113 g) lean protein and 1 cup roasted veggies.
Per serving (1 squash steak): Calories 280, Fat 15 g (Saturated 5 g, Trans 0.1 g), Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 34 g (Fibre 5 g, Sugars 7 g), Protein 7 g.
Nutrition information is estimated based on an ingredient database and should be considered approximate. The accuracy of this information is not guaranteed.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
