Name: Butternut Squash Steaks With Brown Butter-Sage Sauce
Yield: 2 servings
Ingredients: 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; 2 garlic cloves, crushed; 1 Tbsp. fresh lemon juice; Kosher salt, freshly ground pepper

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Photo by Alex Lau, food styling by Sue Li

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Recipe notes