Vegan Chile-Rubbed Butternut Squash Steaks with Ranch Dressing
By Nicole KonstantinakosPublished on November 5, 2019
Time
50 minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil, divided2 teaspoons organic sugar 2 teaspoons smoked paprika 1½ plus ⅛ teaspoon salt, divided½ teaspoon chipotle chile powder 1¼ teaspoon garlic powder, divided½ plus ⅛ teaspoon pepper, divided2 (3-pound) butternut squash ½ cup vegan mayonnaise 2 tablespoons unsweetened plain coconut yogurt 1 teaspoon white wine vinegar 1½ teaspoons minced fresh chives 1½ teaspoons minced fresh dill
Before You Begin
Look for butternut squashes with necks at least 5 inches in length and 2½ to 3½ inches in diameter.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine 3 tablespoons oil, sugar, paprika, 1½ teaspoons salt, chile powder, 1 teaspoon garlic powder, and ½ teaspoon pepper in bowl; set aside.
- Working with 1 squash at a time, cut crosswise into 2 pieces at base of neck; reserve bulb for another use. Peel away skin and fibrous threads just below skin (squash should be completely orange, with no white flesh), then carefully cut each piece in half lengthwise. Cut one ¾-inch-thick slab lengthwise from each half. Repeat with remaining squash. (You should have 4 steaks; reserve remaining squash for another use.)
- Place steaks on wire rack set in rimmed baking sheet. Cut 1/16-inch-deep slits on both sides of steaks, spaced ½ inch apart, in crosshatch pattern, and brush evenly with spice mixture. Flip steaks and brush second side with spice mixture. Roast until nearly tender and knife inserted into steaks meets with some resistance, 15 to 17 minutes; remove from oven.
- Meanwhile, make ranch dressing. Whisk vegan mayonnaise, vinegar, chives, dill, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper together in bowl until smooth. Refrigerate until ready to use.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Carefully place steaks in skillet and cook, without moving, until well browned and crisp on first side, about 3 minutes. Flip steaks and continue to cook until well browned and crisp on second side, about 3 minutes. Transfer steaks to platter and serve with ranch dressing.
Time
50 minutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil, divided
2 teaspoons organic sugar
2 teaspoons smoked paprika
1½ plus ⅛ teaspoon salt, divided
½ teaspoon chipotle chile powder
1¼ teaspoon garlic powder, divided
½ plus ⅛ teaspoon pepper, divided
2 (3-pound) butternut squash
½ cup vegan mayonnaise
2 tablespoons unsweetened plain coconut yogurt
1 teaspoon white wine vinegar
1½ teaspoons minced fresh chives
1½ teaspoons minced fresh dill
Ingredients
¼ cup extra-virgin olive oil, divided
2 teaspoons organic sugar
2 teaspoons smoked paprika
1½ plus ⅛ teaspoon salt, divided
½ teaspoon chipotle chile powder
1¼ teaspoon garlic powder, divided
½ plus ⅛ teaspoon pepper, divided
2 (3-pound) butternut squash
½ cup vegan mayonnaise
2 tablespoons unsweetened plain coconut yogurt
1 teaspoon white wine vinegar
1½ teaspoons minced fresh chives
1½ teaspoons minced fresh dill
Ingredients
¼ cup extra-virgin olive oil, divided
2 teaspoons organic sugar
2 teaspoons smoked paprika
1½ plus ⅛ teaspoon salt, divided
½ teaspoon chipotle chile powder
1¼ teaspoon garlic powder, divided
½ plus ⅛ teaspoon pepper, divided
2 (3-pound) butternut squash
½ cup vegan mayonnaise
2 tablespoons unsweetened plain coconut yogurt
1 teaspoon white wine vinegar
1½ teaspoons minced fresh chives
1½ teaspoons minced fresh dill
Why This Recipe Works
To create thick slabs, we used the necks of large butternuts, carefully peeling them and slicing them lengthwise. Looking to steak-cooking technique, we tried searing the steaks in a hot skillet before transferring them to the oven, but this made our crust soggy. Flipping the process and roasting the steaks before searing ensured the interior was tender, and it dried out the exterior so it could then develop a crust in the skillet. We scored the surface of the squash in a crosshatch pattern to create more surface area for absorbing our spice rub, speed up the process of drying out the exterior, and give our steaks the appearance of quadrillage-style grill marks. A bold-tasting Southwestern rub made from smoked paprika, chipotle chile powder, garlic powder, sugar, salt, pepper, and olive oil made our squash remind tasters of blackened steak. Ranch dressing provides a bright, refreshing foil to the spicy intensity of the steaks.
Before You Begin
Look for butternut squashes with necks at least 5 inches in length and 2½ to 3½ inches in diameter.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine 3 tablespoons oil, sugar, paprika, 1½ teaspoons salt, chile powder, 1 teaspoon garlic powder, and ½ teaspoon pepper in bowl; set aside.
- Working with 1 squash at a time, cut crosswise into 2 pieces at base of neck; reserve bulb for another use. Peel away skin and fibrous threads just below skin (squash should be completely orange, with no white flesh), then carefully cut each piece in half lengthwise. Cut one ¾-inch-thick slab lengthwise from each half. Repeat with remaining squash. (You should have 4 steaks; reserve remaining squash for another use.)
- Place steaks on wire rack set in rimmed baking sheet. Cut 1/16-inch-deep slits on both sides of steaks, spaced ½ inch apart, in crosshatch pattern, and brush evenly with spice mixture. Flip steaks and brush second side with spice mixture. Roast until nearly tender and knife inserted into steaks meets with some resistance, 15 to 17 minutes; remove from oven.
- Meanwhile, make ranch dressing. Whisk vegan mayonnaise, vinegar, chives, dill, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper together in bowl until smooth. Refrigerate until ready to use.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Carefully place steaks in skillet and cook, without moving, until well browned and crisp on first side, about 3 minutes. Flip steaks and continue to cook until well browned and crisp on second side, about 3 minutes. Transfer steaks to platter and serve with ranch dressing.
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