This plant-based supper has it all: Tender butternut squash steaks slathered in roasted garlic, creamy herb-infused mashed potatoes, and a drizzle of tangy balsamic vinegar to tie it all together. The secret to this irresistible dinner is adding peppery parsnips and sweet pears into the mashed potatoes to create a perfect trifecta of flavors. While you’re welcome to use sweet potato planks or any other type of winter squash for the steaks, we love butternut for its mild earthy sweetness and easy absorption of sauces. Don’t worry about underseasoning the steaks as they bake—the roasted garlic is laced with fresh sage and offers an explosion of aromas with each bite. Serve this restaurant-worthy meal as a vegan Thanksgiving dish or as the main course at your next dinner party!
Tip: Choose a butternut squash with a long, thick neck. To prepare, slice the neck off the squash; reserve base for another use. If you like, peel the neck. Trim two sides flat. Cut lengthwise into four ¾- to 1-inch-thick steaks.
For more veggie steak suppers, check out these tasty ideas:
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