Butternut Squash steak

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Butternut Squash steak

It’s time to make some serious Halloween food. This year no cakes, jelly, or other sweet stuff. We’re going to make steak. I want a real steak with seasonal ingredients.

I made delicious stuffed butternut squash with grilled skirt steak and feta cheese. That’s what I like for a Halloween dinner.


  • 1 butternut squash
  • Olive oil
  • fleur de sell
  • ground black pepper
  • 3 tbsp of coarse mustard
  • 2 tbsp of honey
  • Arugula lettuce
  • Sherry Vinegar
  • Sunflower seeds
  • Whole Feta cheese
  • BBQ dry rub
  • Outside skirt steak

How to

  1. Fire up your grill with 2 zones and a temperature of 180°C (356F).
  2. Peel the butternut squash with a vegetable peeler until you see the bright orange flesh inside. Then you cut it in half and scoop out the seeds.
  3. Put the halves in an oven tray and drizzle on some olive oil. Sprinkle on some fleur de sell and fresh ground black pepper. Then spread some mustard and honey over the squash.
  4. Put the tray in the grill at the cooler side to soften the squash. On the hot side, you place a cast iron pan. Put a handful of sunflower seeds in the pan and roast them until they are browned. Take out the sunflower seeds and leave the pan on the grill to heat up and close the lid.
  5. In the meantime, you make a quick salad. Put some arugula lettuce in a bowl and drizzle on some olive oil and sherry vinegar. Then season it with a little salt and pepper.
  6. Take the hot cast iron pan off the grill and pour in some olive oil. Put the feta cheese in the pan and sprinkle on some of your favorite bbq-rub. Flip the cheese and put the pan back on the grill so the cheese gets a little crust.
  7. When the butternut squash has softened, you take it out of the grill and place the halves on a plate. Put on some of the salad and a few slices of the fried feta cheese. After that sprinkle on some of the roasted sunflower seeds.
  8. This could be an excelent vegetarian Halloween dinner but we are going to make it even better.
  9. Fire up your grill till it’s piping hot and grill your skirtsteak a couple of minutes on both sides so you get a crust. The steak is done when it reaches a core temperature of 54°C (129F).
  10. Sprinkle on some rock salt while it rests and then slice it against the grain in thin slices. Put those slices on top of your squash and you are ready to serve.

Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.

BBQ gear used

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