It’s tough to make holiday-style mains without meat, and I think this one turned out so beautiful.

Lean on some of your instinct here, as butternuts come in all shapes and sizes. We’re making “steaks” out of the top, longer half of the squash, so you can reserve the bulb for soup or the tamale filling or what not. I assume for about 2 slices per person, but this can be doubled if you are using it as a main for hungry eaters or want leftovers.

Details in the recipe! Always read through before you start.