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mini butternut squash sliders

Mini Butternut Squash Steak Sliders

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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 12 sliders

Equipment

  • 1 Chef's knife
  • 1 vegetable peeler
  • 1 Cutting board
  • 2 rimmed baking sheet
  • 1 Parchment paper roll
  • 1 large skillet or grill pan
  • 1 Small saucepan
  • 1 Mixing bowl
  • 1 Tongs
  • 1 instant-read thermometer
  • 1 Basting brush

Ingredients
  

  • 1 medium butternut squash peeled and seeded
  • 2 tablespoon olive oil divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper divided
  • 1 pound flank steak trimmed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 12 slider buns toasted
  • 6 slice provolone cheese halved
  • 1/2 cup caramelized onions warmed
  • 1/3 cup arugula lightly packed
  • 1/4 cup mayonnaise
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon lemon juice
  • 1 tablespoon butter for toasting buns
  • 1 teaspoon neutral oil for skillet

Instructions
 

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Slice the neck of the butternut squash into 1/2-inch rounds and the bulb into wedges, discarding seeds.
  • Toss squash with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt, and a pinch of pepper, then spread in a single layer on the baking sheet.
  • Roast squash for 22 to 25 minutes, flipping halfway, until tender and caramelized at the edges.
  • In a bowl, rub flank steak with remaining 1 tablespoon olive oil, Worcestershire, Dijon, 1/4 teaspoon salt, and remaining pepper.
  • Heat a skillet or grill pan over medium-high, add neutral oil, and sear steak 3 to 4 minutes per side for medium-rare or to desired doneness.
  • Transfer steak to a board, tent loosely with foil, and rest 5 minutes.
  • In a small bowl, mix mayonnaise, whole-grain mustard, and lemon juice to make the sauce.
  • Split slider buns, brush cut sides with butter, and toast in a dry skillet until golden.
  • Thinly slice steak against the grain into bite-size pieces for sliders.
  • Assemble sliders by spreading sauce on buns, layering roasted squash, sliced steak, provolone half-slice, and a spoon of caramelized onions.
  • Return assembled sliders to a baking sheet and warm in the oven for 3 to 4 minutes to melt cheese.
  • Finish with a few arugula leaves and cap with the top buns, then serve immediately.

Notes

Choose a straight-neck butternut for easy, uniform “patty” slices; aim for 1/2-inch thickness so the squash stays juicy and stands up to the steak. If your steak is thicker than 1 inch, finish it in a 400°F oven for a few minutes after searing and always rest before slicing to keep juices in. For make-ahead, roast squash and caramelize onions up to 2 days in advance and rewarm while toasting buns. Swap flank for skirt or sirloin tip, and use a thermometer (125–130°F for medium-rare) for accuracy. Add heat with chili flakes in the squash seasoning or a dash of hot sauce in the mayo, and keep sliders from slipping by skewering each with a pick.
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