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butternut squash mash steak

Butternut Squash Mash Steak Plate

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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 large baking sheet
  • 1 Medium saucepan
  • 1 large skillet or grill pan
  • 1 potato masher or immersion blender
  • 1 Mixing bowl
  • 1 Small saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Meat thermometer
  • 1 Silicone spatula
  • 1 Tongs

Ingredients
  

  • 2 pound butternut squash peeled, seeded, and cubed
  • 2 tablespoon olive oil divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 4 tablespoon unsalted butter divided
  • 1/3 cup whole milk warmed
  • 2 tablespoon maple syrup
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon smoked paprika
  • 1 1/2 pound sirloin or ribeye steak 1-inch thick, patted dry
  • 1 teaspoon garlic powder
  • 1 sprig fresh rosemary
  • 2 clove garlic smashed
  • 1 tablespoon fresh parsley finely chopped
  • 1 lemon lemon cut into wedges, optional

Instructions
 

  • Preheat the oven to 425°F and line a baking sheet.
  • Toss the butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then spread on the baking sheet.
  • Roast the squash for 25 to 30 minutes, flipping once, until tender and lightly caramelized.
  • While the squash roasts, season the steak on both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder, then let it sit at room temperature for 15 minutes.
  • Heat a large skillet over medium-high, add 1 tablespoon olive oil, and sear the steak 3 to 4 minutes per side for medium-rare or to desired doneness, adding 1 tablespoon butter, rosemary, and smashed garlic during the last minute to baste.
  • Transfer the steak to a plate, tent loosely with foil, and rest for 5 minutes.
  • In a medium saucepan, warm the milk with 1 tablespoon butter until steaming but not boiling.
  • Place the roasted squash in a mixing bowl and mash with the warm milk mixture, remaining 2 tablespoons butter, maple syrup, nutmeg, and smoked paprika until smooth and creamy; adjust salt and pepper to taste.
  • Slice the rested steak against the grain.
  • Plate a generous scoop of butternut squash mash, top with sliced steak, sprinkle with parsley, and serve with lemon wedges if desired.

Notes

Choose a steak with good marbling for the best flavor and tenderness, and always pat it dry before searing to promote a deep crust. If your skillet smokes heavily, reduce heat slightly but keep it hot enough to maintain sizzle. For extra-smooth mash, pass the roasted squash through a potato ricer or blend briefly with an immersion blender, adding a splash more warm milk if needed. Maple syrup balances squash sweetness—reduce or omit if you prefer savory, or swap for a teaspoon of brown sugar. Warm plates help the mash stay velvety and the steak juicy; pop them in a low oven for a few minutes before serving.
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