Butternut Steaks with Beans and Kohlrabi Slaw

butternut squash steaks

Carson Downing

Total Time:
45 mins

In this preparation, Abra Berens treats her squash like prime cuts—she first sears them in a hot skillet then roasts in the oven until fork-tender. That leaves just enough time to make a garlic-white bean sauté and a citrus kohlrabi slaw.


  • 1 butternut squash (about 3 lb.), peeled

  • 1/2 cup olive oil

  • 4 garlic cloves, minced

  • 1 15 oz can cannellini or black beans, rinsed and drained

  • 2 kohlrabi (about 1 1/2 lb. total), peeled and cut into matchsticks

  • 1 large lime, zested and juiced

  • 1 orange, zested and juiced

  • 3/4 cup roughly chopped fresh cilantro


  1. Heat oven to 375°F. Cut the squash crosswise into 1-inch-thick rounds. Scrape seeds* and membranes from slices.

  2. In a very large skillet heat a glug (1 to 2 Tbsp.) of neutral oil (such as canola or vegetable oil) over medium-high. Sear the squash rounds in hot oil until darkly browned, 4 minutes. Flip and sear the other sides, then remove the squash rounds to a parchment-lined baking sheet. Continue browning the rounds in batches until all are browned. Bake until squash rounds are tender and easily pierced with a paring knife, 25 minutes.

  3. Meanwhile, add olive oil to the skillet and heat over medium until shimmery. Add the garlic with a big pinch of salt and reduce the heat to low. Cook until garlic just gets fragrant and starts to brown, 30 seconds.

  4. Add beans to garlic oil with another pinch of salt and stir to combine. Keep over the heat until beans are warm.

  5. In a large bowl combine kohlrabi, lime zest and juice, orange zest and juice, chopped cilantro, and a big pinch of salt.

  6. Top squash with garlic beans and kohlrabi salad. Serves 4.

    *Tip If you like, soak the scraped-out seeds in a bit of water in a small bowl 15 minutes to help remove the clinging squash flesh. Rinse seeds and pat dry. Toss with 1 tsp. neutral oil and a pinch each salt and black pepper. Spread on a small baking sheet. Bake until toasted, 10 minutes; set aside to cool. Sprinkle over squash, beans, and salad before serving.

Nutrition Facts (per serving)

2592 Calories
113g Fat
371g Carbs
70g Protein
Nutrition Facts
Calories 2592.1
% Daily Value *
Total Fat 112.9g 145%
Saturated Fat 15.8g 79%
Cholesterol 0mg 0%
Sodium 204.5mg 9%
Total Carbohydrate 370.9g 135%
Dietary Fiber 94.5g 338%
Total Sugars 141g
Protein 69.8g
Vitamin D 0mcg 0%
Vitamin C 1249.6mg 6,248%
Calcium 1279.3mg 98%
Iron 24.2mg 135%
Potassium 8461.1mg 180%
Fatty acids, total trans 0g
Vitamin D 0IU
Alanine 2.4g
Arginine 5g
Ash 23.7g
Aspartic acid 7.3g
Caffeine 0mg
Carotene, alpha 5216.1mcg
Choline, total 345.9mg
Copper, Cu 3.1mg
Cystine 0.7g
Energy 10863.6kJ
Fluoride, F 4.5mcg
Folate, total 963.7mcg
Glutamic acid 10.1g
Glycine 2.1g
Histidine 1.6g
Isoleucine 2.8g
Leucine 4.4g
Lysine 3.9g
Methionine 0.9g
Magnesium, Mg 687.5mg
Manganese, Mn 5.6mg
Niacin 13.4mg
Phosphorus, P 1241.7mg
Pantothenic acid 7.2mg
Phenylalanine 3g
Phytosterols 520.1mg
Proline 4g
Retinol 0mcg
Selenium, Se 15mcg
Serine 2.9g
Starch 1.6g
Theobromine 0mg
Threonine 2.5g
Vitamin E (alpha-tocopherol) 31.5mg
Tryptophan 0.7g
Tyrosine 1.5g
Valine 3.1g
Vitamin A, IU 54544.2IU
Vitamin A, RAE 2725.3mcg
Vitamin B-12 0mcg
Vitamin B-6 3.3mg
Vitamin K (phylloquinone) 142.9mcg
Water 2456.8g
Zinc, Zn 8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles