These butternut squash steaks are the perfect main course for a fall-inspired meal. When seasoned with olive oil, fresh herbs, salt and pepper, and a dash of balsamic vinegar, they become delightfully flavorful. Cook these in the oven until tender and serve with quinoa, heirloom tomatoes, and microgreens for a colorful and nutritious meal.

Butternut Squash Steaks [Vegan]





Cooking Time




  • 1 butternut squash
  • Olive oil to taste, approximately 1 tablespoon in total
  • Fresh or dried herbs (oregano, thyme, marjoram)
  • Salt and pepper, to taste
  • A little bit of balsamic vinegar


  1. Preheat the oven to 390°F.
  2. Wash and peel the squash.
  3. Cut the “neck” of the squash off.
  4. Cut the “neck” in four steaks.
  5. Make a grid pattern on the steaks with a knife.
  6. Sprinkle the oven dish with oil. Place the steaks in. Season with salt and pepper, drizzle with oil and balsamic vinegar, and sprinkle with herbs. Put steaks in the oven.
  7. Bake for about 40-45 minutes. Gently prick with a fork. The steaks are done when you can pierce through but they remain slightly firm.

Nutritional Information

Total Calories: 394 | Total Carbs: 66 g | Total Fat: 14 g | Total Protein: 0 g | Total Sodium: 25 g | Total Sugar: 14 g Per Serving: Calories: 99 | Carbs: 17 g | Fat: 4 g | Protein: 0 g | Sodium: 6 mg | Sugar: 4 g Calculation not including salt or balsamic vinegar. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.