When you're tired of sheetpan after sheetpan of roasted squash, and you can't begin to make eye contact with your immersion blender for yet another winter squash soup, squash steaks will break your winter vegetable ennui. You'll want to use one of the smaller butternut squashes you can find at your Greenmarket, unless you are SUPREMELY confident in your knife skills.
As for the pesto, you can whip up any kind you'd like (we have plenty of suggestions here!), or dig out the pint containers of pest you froze during the abundant summer months.
The neck of a small squash, peeled and cut lengthwise into 2-4 steaks, depending on your preferred width
2 Tbs of extra-virgin olive oil, plus extra for brushing
Salt and pepper
1 tablespoon butter
1 large shallot, thinly sliced
1 garlic clove, minced
1/4-12 cup red wine
1 1/4 cups vegetable broth
1/2 teaspoon paprika
2 Tbs Greek yogurt or sour cream
Pesto, for garnish
1. 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 freshly-ground pepper.
2. In a large cast-iron skillet, heat 2 tablespoons of olive oil until shimmering. Add the squash steaks, scored side down, and cook over medium 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 fork tender. Transfer to a platter and tent with foil to keep warm.
3. Using the same skillet, melt the butter. Add shallot and garlic and cook over moderate heat, stirring, until softened, about 2 minutes. Add the wine 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 or sour cream and season with salt and pepper. Spoon the sauce over the squash steaks, add a dollop of pesto, and serve.