Serve this comforting dinner with a side of sauteed greens and crusty whole-grain bread for sopping up the sauce.
Simple ingredients with big flavors are married (pun intended!)
Peel the sides of the squash steaks using a vegetable peeler.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
(Reserve the bulbs and trimmed sides for another use.)
Score each steak 18-inch deep in a crosshatch pattern.
Sprinkle with 12 teaspoon Italian seasoning and 14 teaspoon salt.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Roast until the steaks are tender, 30 to 35 minutes.
Increase oven temperature to broil.
Broil the squash until browned in spots, 2 to 3 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Meanwhile, heat the remaining 2 tablespoons sun-dried tomato oil in a large skillet over medium heat until shimmering.
Add 1 cup onion; cook, stirring often, until softened, 3 to 4 minutes.
Stir in 12 cup water; bring to a boil over medium heat.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Cook, uncovered, stirring occasionally, until the mixture reduces slightly, about 2 minutes.
Remove from heat; nestle the roasted squash steaks in the sauce.
Sprinkle with 2 tablespoons basil.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
This method would work well with vegetables like potatoes, parsnips and carrots.
Place leftovers in an airtight container in the refrigerator for about 3 days.
Freeze the pieces on a tray first and then transfer to zip-top bags.
Theyll remain good in the freezer for about 3 months.
This vegetarian dish would be delicious paired with a freshsaladorsimple steamed green beans.
