Grilled Seitan with Butternut Squash and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and delivers serious restaurant quality results. The butternut squash adds natural sweetness and creaminess while providing tons of vitamin A for your immune system, and when paired with smoky grilled seitan and nutty sage brown butter, you get something genuinely special. The best part is that most of these ingredients are pantry staples, so you probably have them on hand already. Every element here gets its moment to shine, from the caramelized squash to those crispy sage leaves, and honestly, it feels way fancier than the minimal effort required.
Ella x
Ingredients
- 400 gseitan(cut into 4 thick steaks)
- 600 gbutternut squash(peeled, seeded, and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 3 tablespoonsvegan butter
- 12fresh sage leaves
- 4garlic cloves(minced)
- 237 mlvegetable broth
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While the grill heats, pat the seitan steaks dry with paper towels and season both sides generously with salt, pepper, and smoked paprika.
Tip: Drying the seitan helps it develop better grill marks and prevents excess moisture that can cause steaming.
- 2
Toss the butternut squash cubes in a bowl with 2 tablespoons of olive oil, salt, and pepper. Transfer to a grill basket or skewers to prevent them from falling through the grates.
Tip: Using a grill basket keeps smaller pieces contained while allowing them to get that beautiful caramelized exterior.
- 3
Place the seitan steaks and squash on the grill. Cook the seitan for 5-6 minutes per side until dark grill marks form, and cook the squash for 12-15 minutes total, stirring occasionally, until golden and tender.
Tip: Don't move the seitan too frequently—let it sit to develop proper charring before flipping.
- 4
While everything is grilling, prepare the sage brown butter sauce. Heat the vegan butter in a small saucepan over medium heat with the minced garlic and fresh thyme sprigs.
Tip: Watch the butter closely as it melts to avoid burning; it should turn golden and smell nutty.
- 5
Once the butter is foaming and golden, add the fresh sage leaves and cook for another 2 minutes until fragrant. Remove the thyme sprigs and stir in the balsamic vinegar and vegetable broth.
Tip: The sage will crisp slightly in the hot butter, adding wonderful texture and flavor to the sauce.
- 6
Simmer the sauce for 2-3 minutes until slightly reduced and glossy. Taste and adjust seasoning with salt and pepper as needed.
Tip: A reduced sauce clings better to the grilled seitan and squash.
- 7
Transfer the grilled seitan and squash to serving plates, arranging them together. Drizzle the warm sage brown butter sauce over both components.
Tip: Pour the sauce while still warm to ensure the crispy sage leaves distribute evenly across the dish.
- 8
Garnish with additional fresh sage leaves and a crack of black pepper. Serve immediately while everything is hot.
Tip: Fresh herbs added at the end brighten the dish and provide a fresh contrast to the rich grilled and caramelized flavors.
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