Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
- 1 large butternut squash (about 3 lb.), preferably one with a long thick neck
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter, cut into pieces
- 6 sage leaves
- 2 garlic cloves, crushed
- 1 Tbsp. fresh lemon juice
- Kosher salt, freshly ground pepper
- Cut the neck off of squash; reserve base for another use. Trim the stem off the neck then peel. Resting neck on cut base, cut in half lengthwise, creating two lobes. Trim off outer rounded side of each piece to create two ¾"-thick steaks (about 6 oz. per steak); reserve trimmed off sides for another use.
- Heat up your Arteflame grill. Cook squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes. Add butter, sage, and garlic to grill, and use a pastry brush or spoon to continually baste steaks with butter. Cook, basting, until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute. Remove from heat and place in lemon juice; season with salt and pepper.
- Transfer squash steaks to plates and spoon sauce over.