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Export 6 ingredients for grocery delivery
Step 1
Cut the neck off the butternut squash where it connects to the round base. reserve the base for soup or another purpose. Using a Y-shaped vegetable peeler, peel the neck with a vegetable peeler to reveal the orange flesh.
Step 2
Peel the top of the squash down until all the orange flesh is revealed, then cut into thick steaks, about an inch thick.
Step 3
Put the squash steaks in a shallow dish or pan like a cookie sheet, drizzle with the oil, turning over to coat, then season with salt and pepper on each side.
Step 4
To cook the steaks, preheat the oven to 325F, then heat a cast iron pan until nearly smoking.
Step 5
Add the squash steaks, another drizzle of oil, and cook without disturbing them on medium-high heat until the bottom side is starting to develop color, about 3-4 minutes until deeply browned. Flip the cakes and transfer the pan to the oven and cook for 5 minutes. Browned sides and fork tender flesh are what you're going for.
Step 6
Remove the pan from the oven and gently lift up the squash with a spatula to gauge the color. Add the butter, garlic and rosemary to the pan, using a large spoon to continually baste the squash steaks, turning occasionally until browned. be careful not to burn them.
Step 7
Meanwhile, in a large skillet over medium heat, cook the mushrooms for 3-4 minutes until wilted. Increase the heat to medium high. Add the oil and a pinch of salt and cook until lightly browned.
Step 8
When the squash steaks are golden brown and delicious, serve them, browned-side up, dividing the mushrooms over each squash steak, with some wilted greens on the side. Pass the sauce at the table.
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