Step 1

1 For the squash: Prep each squash as needed (peel or not; slice into wedges or rounds, etc

Step 2

2 )

Step 3

3 You will want to keep some squash seeds to toast for a garnish, so rinse off any fibrous flesh that's attached to them and spread them on a paper towel to dry

Step 4

4 Peel the butternut squash and cut 1/4-inch thick crosswise rounds from its center (seedless) section; cut the delicata squash crosswise into 1/2-inch rounds and spoon out the seedy center of each one; cut the acorn and kuri squash into 1-inch-thick wedges, then cut away the peel if desired

Step 5

5 You may not use all of every squash, depending on the variety

Step 6

6 Working in batches of the same variety, lay the squash in a glass or other microwave-safe, shallow baking dish, so that pieces are only partially overlapping (for even cooking)

Step 7

7 Pour in about 1/2 cup water and cover tightly with plastic wrap, so no wrap is touching the food

Step 8

8 Poke a few holes in the plastic so steam can escape; cook on HIGH in 4-minute increments, until the flesh is just tender enough to pierce with a fork

Step 9

9 Transfer to a plate and repeat as needed, adding more water and changing the plastic wrap

Step 10

10 Just before serving, heat the butter and oil in a large nonstick skillet over medium heat

Step 11

11 Add the broth, syrup and smoked paprika; cook for about 2 minutes, stirring, until well incorporated

Step 12

12 The mixture should thicken a bit, into a syrupy glaze; if it begins to bubble up or looks in danger of burning, reduce the heat to medium-low or move the pan temporarily off the burner

Step 13

13 Taste carefully, and add salt, as needed

Step 14

14 Working in batches, add the cooked squash pieces

Step 15

15 Use tongs to turn them so all sides are coated

Step 16

16 Cook for a few minutes, until warmed through, then transfer to a platter, making sure there's enough glaze left in the pan to take care of all the squash you have

Step 17

17 Pour any remaining glaze over the array

Step 18

18 Season lightly with the salt

Step 19

19 Scatter the toasted squash seeds over the top

Step 20

20 Serve warm, or at room temperature

Step 21

21 NOTE: Toss the squash seeds with a little extra-virgin olive oil and a pinch each of salt and pepper on a rimmed baking sheet

Step 22

22 Toast in a 375-degree oven for about 10 minutes, or until lightly browned and crisped