Like many other endeavoring healthy eaters, you may be trying to cut down on your meat intake in order to be more environmentally aware or simply to diversify your source of nutrients. Whatever the case, our suggestion for doing so it to begin thinking about your vegetables with the potential to be less of a side dish and more as a hardy main course.
One vegetable that is great for this is flavorful Butternut squash. Butternut squash is not only great alone with simple seasoning, but with many fall vegetables such as Brussel sprouts, potatoes, cauliflower, and mushrooms.
Consider adding this Butternut Squash Steak dish to your next Thanksgiving feast
1 long neck butternut squash
1 tbsp olive oil
1 tsp salt
1 tsp pepper
Preheat oven to 375*.
Prepping the steaks, you will need to chop off the neck as low as possible.
Peel the neck of the squash.
Slice steaks about ½” thick and try to keep them as even as possible.
On a parchment-lined sheet pan place butternut squash steaks without overlapping at all.
Brush with olive oil and sprinkle with salt and pepper.
Bake for 10 minutes, flip steaks over and cook for another 10-15 minutes or until fork-tender.