Steak and Kabocha Squash with Maple-Chipotle Butter
By Jessica RudolphPublished on October 10, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
1 (2-pound) kabocha squash 2 teaspoons table salt, divided2 (1-pound) strip steaks, 1 inch thick, trimmed 1¼ teaspoons pepper, divided1 tablespoon vegetable oil 6 tablespoons unsalted butter, softened1 tablespoon maple syrup 1 tablespoon minced canned chipotle chile in adobo sauce 2 tablespoons minced fresh chives
Before You Begin
We love the creamy, fluffy texture and nutty-sweet flavor of kabocha squash, but you can substitute acorn squash if you can’t find kabocha. The squash skin is edible, but it can be removed after cooking if you prefer.
Instructions
- Trim top and bottom of 1 kabocha squash. Cut squash in half and scrape out seeds. Cut halves into 1-inch-thick wedges and toss with ½ teaspoon table salt in large bowl. Bring 4 cups water to boil in Dutch oven over medium-high heat. Place steamer basket over boiling water (water should not touch bottom of basket). Transfer squash to basket. Cover and cook until squash is fork-tender, 10 to 15 minutes.
- Pat 2 trimmed strip steaks dry with paper towels and sprinkle all over with 1 teaspoon pepper and 1¼ teaspoons salt. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping every 2 minutes, until well browned and meat registers 120 to 125 degrees (for medium-rare), 6 to 10 minutes. Transfer steaks to carving board, tent with foil, and let rest for 10 minutes.
- Mash 6 tablespoons softened unsalted butter, 1 tablespoon maple syrup, 1 tablespoon minced chipotle, and remaining ¼ teaspoon salt and ¼ teaspoon pepper together in bowl. Slice steak. Dollop steak and squash with butter. Sprinkle with 2 tablespoons minced chives and serve.
Time
45 minutesYield
Serves 4Ingredients
1 (2-pound) kabocha squash
2 teaspoons table salt, divided
2 (1-pound) strip steaks, 1 inch thick, trimmed
1¼ teaspoons pepper, divided
1 tablespoon vegetable oil
6 tablespoons unsalted butter, softened
1 tablespoon maple syrup
1 tablespoon minced canned chipotle chile in adobo sauce
2 tablespoons minced fresh chives
Ingredients
1 (2-pound) kabocha squash
2 teaspoons table salt, divided
2 (1-pound) strip steaks, 1 inch thick, trimmed
1¼ teaspoons pepper, divided
1 tablespoon vegetable oil
6 tablespoons unsalted butter, softened
1 tablespoon maple syrup
1 tablespoon minced canned chipotle chile in adobo sauce
2 tablespoons minced fresh chives
Ingredients
1 (2-pound) kabocha squash
2 teaspoons table salt, divided
2 (1-pound) strip steaks, 1 inch thick, trimmed
1¼ teaspoons pepper, divided
1 tablespoon vegetable oil
6 tablespoons unsalted butter, softened
1 tablespoon maple syrup
1 tablespoon minced canned chipotle chile in adobo sauce
2 tablespoons minced fresh chives
Why This Recipe Works
Kabocha is a Japanese squash with a starchy, almost sweet potato–like texture; steaming it creates an appealingly fluffy result. We paired the steamed squash with a savory seared steak and adorned both with a simple spicy-sweet compound butter.
Before You Begin
We love the creamy, fluffy texture and nutty-sweet flavor of kabocha squash, but you can substitute acorn squash if you can’t find kabocha. The squash skin is edible, but it can be removed after cooking if you prefer.
Instructions
- Trim top and bottom of 1 kabocha squash. Cut squash in half and scrape out seeds. Cut halves into 1-inch-thick wedges and toss with ½ teaspoon table salt in large bowl. Bring 4 cups water to boil in Dutch oven over medium-high heat. Place steamer basket over boiling water (water should not touch bottom of basket). Transfer squash to basket. Cover and cook until squash is fork-tender, 10 to 15 minutes.
- Pat 2 trimmed strip steaks dry with paper towels and sprinkle all over with 1 teaspoon pepper and 1¼ teaspoons salt. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping every 2 minutes, until well browned and meat registers 120 to 125 degrees (for medium-rare), 6 to 10 minutes. Transfer steaks to carving board, tent with foil, and let rest for 10 minutes.
- Mash 6 tablespoons softened unsalted butter, 1 tablespoon maple syrup, 1 tablespoon minced chipotle, and remaining ¼ teaspoon salt and ¼ teaspoon pepper together in bowl. Slice steak. Dollop steak and squash with butter. Sprinkle with 2 tablespoons minced chives and serve.
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