Roasted Bison with Butternut Squash
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels special but doesn't keep me tied to the kitchen for hours. Bison is leaner than beef and packed with protein, making it a genuinely nutritious centerpiece for any meal. The beauty of this recipe is how straightforward it really is: you roast everything together on one pan, letting the sage and garlic perfume both the meat and the sweet butternut squash. In just forty five minutes from start to finish, you've got an elegant dinner that tastes like you spent all afternoon cooking. The caramelized edges and buttery sauce pull everything together into something restaurant quality but completely doable at home.
Ella x
Ingredients
- 4bison ribeye steaks(6 oz each, room temperature)
- ¾ kgbutternut squash(peeled and cubed into 1-inch pieces)
- 4 tbspolive oil
- 12fresh sage leaves
- 3 tbspunsalted butter
- 2shallots(thinly sliced)
- 3garlic cloves(minced)
- 1½ tspkosher salt
- 1 tspblack pepper
- 2 tbspbalsamic vinegar
- 118 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss butternut squash cubes with 2 tablespoons of olive oil, 0.75 teaspoon salt, and 0.5 teaspoon pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and fork-tender.
Tip: Don't overcrowd the pan—use two sheets if needed for even caramelization.
- 2
While squash roasts, pat bison steaks dry with paper towels and season generously on both sides with remaining salt and pepper about 10 minutes before cooking.
Tip: Bison is very lean, so avoid overcooking—medium-rare is ideal.
- 3
Heat a cast-iron skillet over medium-high heat and add remaining 2 tablespoons olive oil. Once shimmering, sear steaks for 4-5 minutes per side for medium-rare. Transfer to a warm plate and tent loosely with foil.
Tip: Let the steaks rest for 5 minutes before serving to retain juices.
- 4
In the same skillet, reduce heat to medium and add butter and sliced shallots. Cook for 3-4 minutes until shallots are golden and crispy. Remove with a slotted spoon and set aside on a paper towel.
Tip: Watch carefully to prevent burning—shallots should be golden, not dark brown.
- 5
Add minced garlic and sage leaves to the butter remaining in the skillet. Cook for 1 minute until fragrant. Pour in balsamic vinegar and vegetable broth, scraping up any browned bits from the bottom of the pan.
Tip: This deglazing step adds incredible depth of flavor to your sauce.
- 6
Simmer the sauce for 2-3 minutes until slightly reduced and glossy. Taste and adjust seasoning if needed. Pour sauce over the rested bison steaks.
Tip: Keep sauce warm while steaks rest—don't let it reduce too much or it will become overly concentrated.
- 7
Arrange roasted butternut squash around the plated steaks, drizzle with sage brown butter sauce, and top with crispy shallots. Serve immediately while everything is warm.
Tip: For plating, group squash on one side of the plate and lean the steak against it for visual appeal.
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