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Marry Me butternut squash steaks arranged on a white plate over a creamy sauce, garnished with fresh basil and pumpkin seeds

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Marry Me Butternut Squash Steaks with Toasted Pepitas

Recipe by Chloe Davis

We gave the viral “Marry Me” treatment a much-needed textural upgrade by finishing these deeply roasted butternut squash steaks with toasted pepitas and bright lemon zest. The sweet, caramelized squash melts into a rich, garlic-infused sun-dried tomato cream sauce, making it a luxurious, center-of-the-plate vegetarian main.

  • Total Time55 minutes
  • Yield4 steaks (serves 4) 1x
  • DietGluten-Free, Nut-Free, Vegetarian

Ingredients

Scale

Squash

  • 2 large butternut squash (about 3 lbs / 1.4 kg each), thick necks only, trimmed into four 1-inch-thick (2.5 cm) steaks (about 24 oz / 680 g total trimmed weight)
  • 2 tablespoons (30 ml) olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Creamy Sun-Dried Tomato Sauce

  • 2 tablespoons (30 ml) oil from the sun-dried tomato jar
  • 1/2 cup (80 g) finely chopped shallots (about 2 medium)
  • 4 large garlic cloves, minced
  • 3/4 cup (115 g) sun-dried tomatoes in oil, drained and julienned
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup (80 ml) dry white wine (such as Pinot Grigio; ensure it is certified vegetarian/vegan)
  • 1/2 cup (120 ml) low-sodium, certified gluten-free vegetable broth
  • 2/3 cup (160 ml) heavy cream

Garnish

  • 1/4 cup (5 g) torn fresh basil leaves
  • 3 tablespoons (25 g) pepitas (pumpkin seeds), lightly toasted
  • 1 teaspoon fresh lemon zest

Instructions

  1. Prep the squash: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Cut the necks off the butternut squash (reserve the bulbous bottoms for soups or roasting later). Peel the necks and carefully slice down the rounded sides to square them off into 2-inch-thick blocks. Cut each block in half lengthwise to create 4 total steaks, exactly 1 inch thick (save excess trimmings for another use). Score the tops in a shallow diamond crosshatch pattern.
  2. Roast the steaks: Place the steaks on the prepared baking sheet. Brush both sides evenly with the olive oil and season with the kosher salt and black pepper. Roast for 35 to 40 minutes, flipping halfway through, until fork-tender and deeply caramelized on the edges.
  3. Start the aromatics: About 15 minutes before the squash is done, heat the sun-dried tomato oil in a large skillet over medium heat. Add the shallots and sauté until translucent and softened, about 3 minutes. Stir in the minced garlic, sun-dried tomatoes, oregano, and red pepper flakes. Cook until highly fragrant, about 1 minute.
  4. Deglaze and reduce: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the wine has almost completely evaporated, about 2 minutes. Pour in the vegetable broth and bring to a gentle bubble, cooking for another 2 minutes to reduce the liquid slightly.
  5. Thicken the sauce: Reduce the heat to medium-low and stir in the heavy cream. Let it simmer gently—do not let it come to a hard boil—until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes. Remove from the heat.
  6. Garnish and serve: Nestle the hot, roasted squash steaks directly into the cream sauce. Scatter the torn basil, toasted pepitas, and lemon zest over the top before serving.

Notes

  • Why it works: Scoring the squash in a crosshatch pattern isn’t just for looks—it allows the roasting oil to penetrate deeply and creates tiny crevices that soak up the rich, garlicky cream sauce.
  • Sauce timing: Don’t start the sauce too early. Heavy cream sauces are best served immediately after they thicken. Starting the sauce during the final 15 minutes of the squash’s roasting time ensures everything finishes hot at the exact same moment.

Nutrition (per serving — estimates)

Calories: 435 | Total Carbs: 31g (Fiber: 5g, Sugar: 8g) | Fat: 32g (Saturated: 11g) | Protein: 6g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 squash steak with sauce
  • Calories: 435
  • Sugar: 8g
  • Fat: 32g
  • Saturated Fat: 11g
  • Carbohydrates: 31g
  • Fiber: 5g
  • Protein: 6g

Find it online: https://delicious.alfityan.org/2026/09/22/marry-me-butternut-squash-steaks-with-garlic-cream-sauce/