Butternut ‘Steaks’ for World Vegan Month

Here is another recipe for World Vegan month 2016, and one I mentioned that I would post not long ago… Butternut ‘Steaks’. 😀

At this time of year it is easy to find pumpkins of any kind, and I like to make the most of them while they are in season. Since my Man of Many Talents is not so keen on the sweet flavour in savoury dishes, except for soup anyway, I make these butternut steaks just for myself. And the beauty is, you can slice as much as you need off the ‘neck’ of a butternut and save the rest of the squash for another day.

Butternut Steaks

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So, take a butternut squash and cut some 1-2 cm thick slices from the long end (not the end where the seeds are), then peel with a potato peeler. Place on a baking sheet, lined with greaseproof paper.

Preheat your oven to 225°C/ 425°F.

Mix 1tbsp olive oil with 1 tbsp balsamic vinegar and spread over the slices of squash. Season with freshly ground black pepper and, if you like, a sprinkle of ground ginger for some added heat. I also sometimes use ground dried garlic or coriander, or add a sprig of rosemary or two.

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Bake in the oven for about 20 minutes. Depending how thick your slices are, they may need another few minutes, but try not to let them get too brown. You can test one with a sharp knife to see if it is tender.

They can be served with just about anything, or even eaten on their own as a snack!

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So simple and so tasty!

What’s your favourite pumpkin/squash dish? I bet a lot of you are going to say ‘pie’ , and I hope to post a vegan recipe for that too soon. Stay tuned! 😉