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Whipped Goat Cheese Butternut Squash Steaks

These Whipped Goat Cheese Butternut Squash Steaks are cooked in a garlic sage brown butter sauce and topped with whipped goat cheese, pumpkin seeds, and pomegranate seeds.

These Whipped Goat Cheese Butternut Squash Steaks are cooked in a garlic sage brown butter sauce and topped with whipped goat cheese, pumpkin seeds, and pomegranate seeds.

Scale

Ingredients

Instructions

  1. First, place your 8 ounces goat cheese and 1/2 cup heavy cream in a food processor and blend until smooth. Place the whipped goat cheese in a bowl and set it to the side.
  2. Next, wash your butternut squash and cut off the head from the base*(1) of the squash.
  3. Remove the stem and peel the outside of the squash.
  4. Cut the butternut squash lengthwise into 4-5 rectangles with each slice being about 1/2 inch thick.
  5. Heat a cast-iron skillet over medium heat with 1 tablespoon olive oil.
  6. Place the butternut squash in the skillet and cook for 8 minutes, flipping the squash every 2 minutes.
  7. Once the butternut squash is almost tender add the 3 tablespoons butter, 4 garlic cloves, 5 fresh sage leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  8. Baste the butternut squash as it continues to cook for another 2-4 minutes until the butter is browned. Flip the butternut squash after 1-2 minutes and continue basting.
  9. Place your butternut squash steaks on a plate *(2) and spoon on some garlic sage brown butter sauce. Top each butternut squash steak with whipped goat cheese, pumpkin seeds, and pomegranate seeds.
  10. Enjoy! *

Notes

  1. You can save the base for another recipe or double the other ingredients and slice the base along with the head to cook as well.
  2. Or refridgerate both the whipped goat cheese and butternut squash steak until ready to top and serve.
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