Butternut Squash Steaks with Honey-Nut Topping
By Carmen DongoPublished on February 26, 2026
Time
1 hour 5 minutes
Yield
Serves 4
Ingredients
Garlic-Yogurt Sauce
½ cup plain Greek yogurt 1 tablespoon lemon juice 1 tablespoon chopped fresh mint 1 garlic clove, mincedButternut Squash Steaks
¼ cup extra-virgin olive oil, divided2 teaspoons sugar 2 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon table salt ½ teaspoon ground dried Aleppo pepper ½ teaspoon ground coriander ½ teaspoon ground cinnamon ½ teaspoon pepper 2 (3-pound) butternut squash 2 tablespoons chopped toasted pistachios 1 tablespoon sesame seeds, toasted2 tablespoons honey 1 tablespoon torn fresh mint Lime wedgesBefore You Begin
We like to pair the squash with a simple side of couscous.
Instructions
- Combine ½ cup plain Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon chopped fresh mint, and 1 minced garlic clove in bowl and season with salt and pepper to taste. Set aside. (Sauce can be refrigerated for up to 4 days.)
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine 3 tablespoons extra-virgin olive oil, 2 teaspoons sugar, 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon table salt, ½ teaspoon ground dried Aleppo pepper, ½ teaspoon ground coriander, ½ teaspoon ground cinnamon, and ½ teaspoon pepper; 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 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 20 minutes; remove from oven.
- 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 serving platter.
- Sprinkle steaks with 2 tablespoons chopped toasted pistachios and 1 tablespoon toasted sesame seeds. Microwave 2 tablespoons honey until fluid, about 10 seconds, then drizzle evenly over steaks. Sprinkle with 1 tablespoon torn fresh mint and serve with yogurt sauce and lime wedges.
for the garlic-yogurt sauce
for the butternut squash steaks
Time
1 hour 5 minutesYield
Serves 4Ingredients
Garlic-Yogurt Sauce
½ cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh mint
1 garlic clove, minced
Butternut Squash Steaks
¼ cup extra-virgin olive oil, divided
2 teaspoons sugar
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon table salt
½ teaspoon ground dried Aleppo pepper
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon pepper
2 (3-pound) butternut squash
2 tablespoons chopped toasted pistachios
1 tablespoon sesame seeds, toasted
2 tablespoons honey
1 tablespoon torn fresh mint
Lime wedges
Ingredients
Garlic-Yogurt Sauce
½ cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh mint
1 garlic clove, minced
Butternut Squash Steaks
¼ cup extra-virgin olive oil, divided
2 teaspoons sugar
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon table salt
½ teaspoon ground dried Aleppo pepper
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon pepper
2 (3-pound) butternut squash
2 tablespoons chopped toasted pistachios
1 tablespoon sesame seeds, toasted
2 tablespoons honey
1 tablespoon torn fresh mint
Lime wedges
Ingredients
Garlic-Yogurt Sauce
½ cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh mint
1 garlic clove, minced
Butternut Squash Steaks
¼ cup extra-virgin olive oil, divided
2 teaspoons sugar
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon table salt
½ teaspoon ground dried Aleppo pepper
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon pepper
2 (3-pound) butternut squash
2 tablespoons chopped toasted pistachios
1 tablespoon sesame seeds, toasted
2 tablespoons honey
1 tablespoon torn fresh mint
Lime wedges
Why This Recipe Works
The dense texture of butternut squash makes it a great vegetable to cut into steaks, and here we give it a liberal coating of bold seasonings (think cinnamon, coriander, and Aleppo pepper). For the best texture and browning we use a reverse-searing method, first cooking slabs from the necks of butternut squash through in the oven and then browning and crisping them in a skillet. To serve, we sprinkle toasted pistachios and sesame seeds on the steaks for nuttiness and crunch and then dollop them with tangy garlic yogurt. A drizzle of honey brings all the flavors together, ensuring that every forkful has a balance of sweet, spicy, and savory.
Before You Begin
We like to pair the squash with a simple side of couscous.
Instructions
- Combine ½ cup plain Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon chopped fresh mint, and 1 minced garlic clove in bowl and season with salt and pepper to taste. Set aside. (Sauce can be refrigerated for up to 4 days.)
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine 3 tablespoons extra-virgin olive oil, 2 teaspoons sugar, 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon table salt, ½ teaspoon ground dried Aleppo pepper, ½ teaspoon ground coriander, ½ teaspoon ground cinnamon, and ½ teaspoon pepper; 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 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 20 minutes; remove from oven.
- 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 serving platter.
- Sprinkle steaks with 2 tablespoons chopped toasted pistachios and 1 tablespoon toasted sesame seeds. Microwave 2 tablespoons honey until fluid, about 10 seconds, then drizzle evenly over steaks. Sprinkle with 1 tablespoon torn fresh mint and serve with yogurt sauce and lime wedges.
for the garlic-yogurt sauce
for the butternut squash steaks
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