- One neck of a 3 1/4-pound butternut squash, peeled and cut lengthwise into 4 steaks
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- Coarsely cracked black pepper
- 1 tablespoon unsalted butter
- 1 large shallot, thinly sliced
- 1 garlic clove, very finely chopped
- 1 thyme sprig
- 1/4 cup brandy
- 1 1/4 cups low-sodium vegetable broth
- 1/2 teaspoon sweet paprika
- 2 tablespoons Greek yogurt
- Chopped parsley, for garnish
How to make this recipe
Preheat the oven to 375°. Using a paring knife, score one side of each squash steak in a crosshatch pattern. Brush the steaks with olive oil and season all over with salt and cracked black pepper.
In a large cast-iron skillet, heat the 2 tablespoons of olive oil until shimmering. Add the squash steaks, scored side down, and cook over moderately high heat until well browned on the bottom, about 5 minutes. Flip and cook until browned on the second side, about 3 minutes. Transfer the skillet to the oven and roast the squash for about 7 minutes, until just tender. Transfer to a platter and tent with foil to keep warm.
In the same skillet, melt the butter. Add the shallot, garlic and thyme and cook over moderate heat, stirring, until softened, 2 minutes. Add the brandy and cook until almost evaporated, about 1 minute. Whisk in the broth and paprika and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Discard the thyme sprig. Whisk in the yogurt and season with salt and pepper. Spoon the sauce over the squash steaks, garnish with chopped parsley and serve.
Wine: Earthy Côtes du Rhône.