Butternut Steak au Poivre

Ingredients:

Butternut squash, peeled and cut into steaks about 3 inches thick

Extra-virgin olive oil

Kosher salt

Coarsely cracked black pepper

6 tablespoons unsalted butter

1 large shallot, thinly sliced

2 garlic cloves, very finely chopped

1 teaspoon dried or fresh thyme

1/4 cup brandy or whiskey

1 1/4 cups low-sodium broth (I used veggie)

1/2 teaspoon sweet paprika

2 tablespoons Greek yogurt

1/4 cup chopped, fresh parsley

Preheat the oven to 375°. Using a paring knife, score both sides 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 4 tablespoons of butter until melted. 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 remaining butter. Add the shallot, garlic and thyme and cook over moderate heat, stirring, until softened, 2 minutes. Add the brandy/whiskey 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. Whisk in the yogurt and season with salt and pepper. Spoon the sauce over the squash steaks, garnish with chopped parsley and serve.

 I served mine with sautéd spinach and mashed potatoes.