Creating a vegetable ‘steak’ sounds like it would involve scientific magic. Quite the opposite. Searing and baking the butternut squash just right, so it still has ample texture to hold up to the butter sage sauce, is the secret to this dish—which makes for an incredible side or delicious main dish.

This recipe yields 4 servings

INGREDIENTS

1 butternut squash
½ tablespoon coconut oil
2 tablespoons ghee
12 fresh sage leaves
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon freshly ground cloves
2 garlic cloves, crushed
½ lemon, juiced

1 butternut squash
½ tablespoon coconut oil
2 tablespoons ghee
12 fresh sage leaves
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon freshly ground cloves
2 garlic cloves, crushed
½ lemon, juiced

Directions

1. Preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius.

2. Cut the top and bottom off of a butternut squash, then cut the neck off from the bulbous base. Peel the neck and slice into 4 rectangle slices or “steaks”.

3. In a pan, heat coconut oil on high heat. Add butternut squash “steaks” to the pan. Sear squash on high for about 5 minutes per side, until they are golden brown. Watch them closely, flipping as needed, to avoid burning.

4. Add ghee, sage leaves, salt, pepper, garlic, and cloves to the pan. Use a basting brush to rub the ghee and herbs on the squash. Then place in the oven for 10 minutes.

5. Every few minutes, open the oven and baste the squash with the butter sage sauce.

6. Cook squash until fork tender. Then remove and serve, pouring the remaining butter sage sauce over the squash and squeezing ½ lemon on top.