After trying these roasted squash steaks, there was no going back to treating squash as a mere background vegetable. That butternut squash sitting on your counter? Suddenly it’s not just a future soup or a boring side. When roasted just right and paired with a few simple ingredients like feta, dates, and rosemary, squash becomes a centerpiece.
Tips for success with you roasted squash steaks
1. Use any firm-fleshed winter squash.
One medium butternut squash is ideal for the quantities below, but kabocha or acorn also work beautifully. If your squash is larger or smaller, simply scale up or down the toppings. Be sure to add enough feta, rosemary, dates, and vinaigrette.
2. Use that vinaigrette (before and after).
Coating the squash steaks and onions in vinaigrette instead of plain olive oil adds a punch of flavor right from the start. And don’t forget to drizzle on a little more after roasting for a bit more brightness. Same goes for the rosemary—I like to chop some to roast and then sprinkle on some tiny sprigs after roasting.
3. Don’t crowd the pan.
Crowded squash = steamed squash rather than roasted squash. Use two sheet pans if needed and make sure each piece has space around it.
4. Add the dates toward the end.
Sprinkle the dates on after about 15 minutes of roasting so they soften and slightly caramelize without burning.
5. Cut evenly.
Try to keep the squash steaks around ¾ inch thick. Thinner pieces will overcook before the feta chars; thicker ones may stay too firm. Same goes for the feta, which should be around ¼ in.
Roasted Squash Steaks
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
Ingredients
- 1 butternut squash*
- ½ red onion, thinly sliced
- 3 Tbsp vinaigrette,** plus more for serving
- ¾ tsp salt
- 6 oz [170 g] ¼ in [6 mm] sliced feta
- 1 Tbsp chopped fresh rosemary needles, plus more for serving
- 8 pitted, halved Medjool dates (125 g)
Instructions
- Preheat the oven to 500°F [260°C].
- Peel the butternut squash, slice off the stem, slice in half, and discard the seeds and pulp. Slice into about eight ¾ in [19 mm] thick wedges.
- Line a rimmed sheet pan with parchment paper and place the squash and onion slices on it. Drizzle on the vinaigrette and use your hands to coat evenly. Arrange the squash in a single layer with space around each piece (use 2 sheet pans if necessary, and don’t crowd the pan) and sprinkle with the salt. Layer the feta on and around the squash, and sprinkle with the rosemary.
- Roast for about 20 minutes, until the feta is charred in spots and the squash has cooked through (stop before it gets mushy). Sprinkle on the dates after 15 minutes of roasting.
- Serve with a small sprinkling of rosemary needles (do not sprinkle whole sprigs), and drizzle with a little more vinaigrette, to taste.
Notes
* One medium butternut squash is ideal for the quantities in this recipe, but any firm-fleshed winter squash will work. If your squash is larger or smaller, simply scale up or down the toppings.
** I linked here to my favorite recipe, which you’re welcome to make (without water). Or feel free to use your favorite vinaigrette.
Psst… by the way, I love this recipe so much, I ended up including it in my cookbook, Piecemeal.
If you like this recipe as much as I do, you might like my book! It’s full of mix-and-match recipes and inspiration for fun and easy meals.
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