These days, just about any hearty vegetable can be reimagined as a "steak." So when our Test Kitchen experimented with a more healthful version of steak and eggs, they turned to meaty butternut squash, high in the antioxidants beta-carotene, vitamin C and manganese. Thickly sliced and simply roasted with maple syrup and smoked paprika, the caramelized slabs of squash are topped with a poached egg, baby arugula, a sprinkling of chopped red chile and a squeeze of lemon juice. Now that's what we call a steak, well-done.