Ingredients
Directions
Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
Prepare your butternut squash: Carefully cut the squash into two halves, lengthwise, through the center to expose the seeds. With a spoon, remove seeds from the squash. With a peeler, peel the skin off of the squash. Cut the squash in the middle of each half so you’ll have four total slices of squash.
Cut 4–6 1/16” slits on both sides of each piece of squash in a crosshatch pattern (an “X”). Place on baking sheet.
Mix your spices: Add the chipotle seasoning, salt, pepper, and oil, if using, to a small bowl and mix together.
With a pastry brush, brush each side of each piece of squash and place back on the baking sheet, flat sides facing down.
Bake butternut squash steaks for 30 minutes or until fork-tender.
Chef's Notes
Substitutions
Substitute butternut squash with kabocha squash, acorn squash, delicata squash, buttercup squash, sugar pumpkin, or sweet potato.
If you are looking to tone down the spice, substitute chipotle seasoning with smoky paprika.
Use water or low-sodium vegetable broth in place of oil to brush on the spices.
Storage
Store butternut squash steaks in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
Prepare your butternut squash: Carefully cut the squash into two halves, lengthwise, through the center to expose the seeds. With a spoon, remove seeds from the squash. With a peeler, peel the skin off of the squash. Cut the squash in the middle of each half so you’ll have four total slices of squash.
Cut 4–6 1/16” slits on both sides of each piece of squash in a crosshatch pattern (an “X”). Place on baking sheet.
Mix your spices: Add the chipotle seasoning, salt, pepper, and oil, if using, to a small bowl and mix together.
With a pastry brush, brush each side of each piece of squash and place back on the baking sheet, flat sides facing down.
Bake butternut squash steaks for 30 minutes or until fork-tender.