Butterbutt butt butts

Recipe text:

Ingredients:

• 1/4 cup extra-virgin olive oil

• 2 teaspoons organic sugar

• 2 teaspoons smoked paprika

• 11/2 teaspoons salt

• 1/2 teaspoon chipotle chile powder

• 1 teaspoon garlic powder

• 1/2 teaspoon pepper

• 2 (3-pound) butternut squash

• 1 recipe Vegan Ranch Dressing

Steps:

• 1 - Adjust oven rack to middle position and heat oven to 450 degrees. Combine 3 tablespoons oil, sugar, paprika, salt, chile powder, garlic powder, and pepper in bowl; set aside.

• 2 - Working with 1 squash at a time, cut crosswise into 2 pieces at base of neck; reserve bulb for another use. Peel away skin and fibrous threads just below skin (squash should be completely orange, with no white flesh), then carefully cut each piece in half lengthwise. Cut one, 3/4-inch-thick slab lengthwise from each half. Repeat with remaining squash. (You should have 4 steaks; reserve remaining squash for another use.)

• 3 - Place steaks on wire rack set in rimmed baking sheet. Cut 1/16-inch-deep slits on both sides of steaks, spaced 1/2 inch apart, in crosshatch pattern, and brush evenly with spice mixture. Flip steaks and brush second side with spice mixture. Roast until nearly tender and knife inserted into steaks meets with some resistance, 15 to 17 minutes; remove from oven.

• 4 - Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Carefully place steaks in skillet and cook, without moving, until well browned and crisp on first side, about 3 minutes. Flip steaks and continue to cook until well browned and crisp on second side, about 3 minutes. Transfer steaks to platter and serve with ranch dressing.