The first step in creating this delicious dish involves taking the neck of a 3 1/4-pound butternut squash and peeling it, before cutting it lengthwise into four thick 'steaks.' A liberal brush of extra-virgin olive oil and a thorough seasoning with kosher salt and coarsely cracked black pepper gives the raw squash an irresistible savory aroma.

Preheat your oven to 375° and prepare the squash steaks. Use a paring knife to score one side of each steak in a crosshatch pattern, then brush each one with olive oil, and season generously with the salt and pepper.

Next, you'll heat 2 tablespoons of olive oil in a large cast-iron skillet until it's shimmering with heat. Add the squash steaks, placing the scored side down, and cook them over moderately high heat until the bottom turns a beautiful rich brown, about 5 minutes. Flip the steaks over and repeat the process, which should take around 3 minutes. Once both sides are cooked, move the skillet to your preheated oven to roast, which should take about 7 minutes for the squash to turn tender. After roasting, transfer the steaks to a platter and cover with foil to retain the warmth.

Now, time for the sauce. Return to your skillet and melt 1 tablespoon of unsalted butter. Add one large shallot, thinly sliced, one very finely chopped garlic clove, and a sprig of thyme - cook this mixture, stirring frequently, for about 2 minutes until softened.

Perhaps the best part is next: adding 1/4 cup of brandy and cook until nearly evaporated, which takes about 1 minute. Continue to introduce flavors by whisking in 1 1/4 cups of low-sodium vegetable broth and 1/2 teaspoon of sweet paprika. Keep stirring and scraping up any browned bits from the skillet until the broth has slightly reduced, around 3 minutes.

Now, remove the sprig of thyme, whisk in two tablespoons of Greek yogurt, and season again with salt and pepper. Ladle this rich and aromatic sauce over your roasted squash steaks, garnish with chopped parsley and serve.

Accompany this main dish with a side of sautéed spinach and a glass of earthy Côtes du Rhône for the perfect vegetarian dinner.