Have some fresh sage to use up? Apply the classic steakhouse butter-basting technique to slabs of butternut squash and turn it into a hearty vegetarian main dish, guaranteed to warm you up this fall.
- 1 large butternut squash (about 3 lb.), preferably one with a long thick neck
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter, cut into pieces
- 6 sage leaves - grown in your AeroGarden
- 2 garlic cloves, crushed
- 1 Tbsp. fresh lemon juice
- Kosher salt, freshly ground pepper
- Cut the neck off the squash and slice off the stem, then peel. Cut in half lengthwise, creating two lobes. Trim off outer rounded side of each piece to create two 3/4"-thick steaks; reserve trimmed off sides and base for another use.
- Heat oil in a large heavy skillet over medium heat and cook the squash, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes. Add butter, sage, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steaks with butter. Cook, basting, until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute. Remove from heat and stir in lemon juice; season with salt and pepper.
- Transfer squash steaks to plates and spoon sauce over and enjoy!