Butternut Squash Steaks

No, they don’t look like meat. And they definitely don’t taste like meat. But being vegan isn’t about trying to replicate all of the foods you used to eat in the exact shape and form that they were. There is no reason to make the food look like something it isn’t. These are slices of a butternut squash. And they look absolutely delicious as they are.

Here’s how to make them.


  • 1 medium to large size butternut squash
  • 1 TBSP olive oil
  • 1 tsp oregano
  • 1 tsp paprika
  • salt & pepper to taste

Preheat the oven to 400 degrees.

Using a sharp knife, make a 1/8″ deep slice down the middle of each round, followed by more slices on each side, about 1/2″ apart. Turn the rounds 90 degrees and repeat the process, leaving a grid pattern on the tops.

Cut roughly 1/4 ” off the top off of the butternut squash. Just enough to remove the stem. Peel the skin using a potato peeler or paring knife. From the top, cut 1″ rounds and continue cutting until you reach the seed pocket. Set the remaining part aside.

Coat each of the rounds with some of the olive oil, then sprinkle the oregano, paprika, salt and pepper on top. Rub it slightly so the spices and oil get into the grooves you cut.

Place a sheet of parchment paper on top of a baking sheet, and lay the squash rounds on top with the grid pattern facing up. Place into the oven and bake at 400 degrees for 30 minutes. Flip them over and bake for another 15 minutes or until both sides are golden brown.

These can be served as a side dish, or as a main dish as shown in the picture below. I will also be posting the recipes for the Linguine Two Ways that is shown on the dish.

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