Step 1

Cut the neck off the butternut squash where it connects to the round base. reserve the base for soup or another purpose. Using a Y-shaped vegetable peeler, peel the neck with a vegetable peeler to reveal the orange flesh.

Step 2

Peel the top of the squash down until all the orange flesh is revealed, then cut into thick steaks, about an inch thick.

Step 3

Put the squash steaks in a shallow dish or pan like a cookie sheet, drizzle with the oil, turning over to coat, then season with salt and pepper on each side.

Step 4

To cook the steaks, preheat the oven to 325F, then heat a cast iron pan until nearly smoking.

Step 5

Add the squash steaks, another drizzle of oil, and cook without disturbing them on medium-high heat until the bottom side is starting to develop color, about 3-4 minutes until deeply browned. Flip the cakes and transfer the pan to the oven and cook for 5 minutes. Browned sides and fork tender flesh are what you're going for.

Step 6

Remove the pan from the oven and gently lift up the squash with a spatula to gauge the color. Add the butter, garlic and rosemary to the pan, using a large spoon to continually baste the squash steaks, turning occasionally until browned. be careful not to burn them.

Step 7

Meanwhile, in a large skillet over medium heat, cook the mushrooms for 3-4 minutes until wilted. Increase the heat to medium high. Add the oil and a pinch of salt and cook until lightly browned.

Step 8

When the squash steaks are golden brown and delicious, serve them, browned-side up, dividing the mushrooms over each squash steak, with some wilted greens on the side. Pass the sauce at the table.