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Home > Restaurants > Recipes > Butternut-Squash Steaks With Black Pepper

Butternut-Squash Steaks With Black Pepper

Provided by: Chef Daniel Humm

  • Type of Dish: Sides
  • Servings: 8
  • Cuisine: American
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16 slices of bacon, 1/8 in. thick

6 large butternut squashes

8 tbs. butter

8 sprigs thyme

4 cloves garlic, crushed but kept whole

Sea salt

1 tsp. cracked black pepper

16 sprigs thyme


Preheat the oven to 400 degrees. Place the bacon on 2 parchment-lined 9-by-13-inch baking sheets. Bake until the bacon is crispy and the fat has rendered, 9 to 10 minutes. Remove the bacon with a slotted spoon, reserving both the bacon and the rendered fat. Reduce the oven temperature to 375 degrees. Slice the butternut squash into 1/2-inch-thick slices. Cut the center slices into 2 1/2-inch-diameter rounds with a cookie cutter. You should have at least 24 slices total. Discard the rest of the squash or reserve for another use. Heat the reserved bacon fat in a medium-size ovenproof sauté pan over medium heat, add the squash, and sauté until lightly caramelized, 1 to 2 minutes. Turn the steaks and continue cooking for 1 more minute. (This might have to be done in batches.) Add the butter, thyme, and garlic, and baste the steaks for 1 minute. Flip the steaks over, and transfer the sauté pan (or cookie sheet if making two batches) to the oven. Roast until tender, 7 to 8 minutes. Transfer the steaks with a slotted spatula to a serving platter, and reserve the browned butter. Scatter the bacon over the top or place 3 butternut steaks on a plate, and top with 2 slices of bacon. Season with salt and cracked black pepper, spoon the browned butter over the steaks, and garnish with the thyme. (Published 2012)

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