Steak with Roasted Butternut Squash and Sage Butter
There’s a certain magic that comes with the seasonal shift to crisp fall air and crackling leaves. It’s the time of year when cozy dinners and hearty flavors enter the kitchen. My latest obsession: Steak with Roasted Butternut Squash and Sage Butter. This meal is everything that makes fall so comforting.
When it comes to steak, the options are plentiful. Whether you want a ribeye, New York strip, or filet mignon, the key to a spectacular steak lies in simplicity. Salt, pepper, and a good sear. A hot pan and a splash of oil are all you need to get a mouthwatering crust that locks in the meat’s juiciness. Let your steaks rest at room temperature before cooking. This simple step ensures even cooking and prevents the tragic overdone exterior with an undercooked middle. Once you’ve seasoned with salt and pepper, get that skillet smoking hot. Aim for that deep, golden-brown crust.
What’s fall without roasted butternut squash? This seasonal vegetable is drizzled with olive oil, seasoned with salt, and sprinkled with warm cinnamon. The oven works its magic by caramelizing the squash’s edges, creating a crispy exterior and a soft interior. Spread the diced squash cubes out on the baking sheet. Overcrowding leads to steaming rather than roasting, and we want caramelization. We’re aiming for that golden-brown, slightly crispy exterior.
Sage butter is the finishing touch that brings this dish together, and it’s surprisingly simple to make. Combine softened unsalted butter, finely chopped fresh sage leaves, minced garlic, and a pinch of salt in a bowl. When chilled, this butter gives you a perfectly spreadable, aromatic butter to top your warm steaks with. The butter melts into the steak, adding a rich, savory flavor with a hint of earthy sage that makes every bite extra delicious.
With this dish, every bite brings together the best of autumn flavors: the heartiness of seared steak, the sweet-savory caramelization of butternut squash, and the luxurious, herbaceous notes of sage butter.
Steak with Roasted Butternut Squash and Sage Butter
Ingredients
- 4 steaks (ribeye, New York strip, or filet mignon work well)
- salt and pepper, to taste
- 1 tbsp olive oil
- 1 large butternut squash, peeled, seeded, and diced
- 2 tbsp olive oil
- salt and pepper, to taste
- 1 tsp ground cinnamon
- ½ cup unsalted butter
- 4-6 fresh sage leaves, finely chopped
- 1 clove garlic, finely minced
- salt, to taste
Instructions
- For the sage butter, combine all ingredients in a bowl. Using a hand mixer or a wooden spoon, combine the ingredients until they are evenly incorporated.
- Cover with plastic wrap and place bowl in the refrigerator for 30 minutes, or until the butter has firmed up.
- Preheat the oven to 400°F. Toss the diced butternut squash with olive oil, salt, pepper, and cinnamon (if using) on a baking sheet. Spread it out in an even layer and roast for 25-30 minutes, tossing halfway through, until golden brown and tender.
- Pat the steaks dry with paper towels and season generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat.
- When the pan is hot, add the steaks and sear for 3-4 minutes per side (depending on thickness and desired doneness).
- Remove the steaks from the skillet and let them rest for 5 minutes.
- Plate the steaks alongside the roasted butternut squash. Dollop a heaping spoonful of sage butter onto cooked steak and serve immediately.
