INSTRUCTIONS

1. For the steaks, arrange rack in center of oven. Preheat to 425°F.
2. Cut neck off squash, reserving base for another use. Trim and discard the stem, then peel squash neck. Slice lengthwise in 3 steaks, about ¾-inch thick. Toss with oil, salt, and Aleppo pepper on a large, rimmed baking sheet. Then, arrange in a single layer, ensuring steaks aren’t touching.
3. Roast in center of oven, carefully flipping steaks halfway through, until tender and lightly browned around the edges, approximately 25 to 30 minutes. Let it stand for 5 minutes.
4. Meanwhile, add ricotta and milk to the bowl of a food processor. Season with salt and nutmeg. Process until ricotta is silky smooth, up to 2 minutes.
5. Spread ricotta-mixture over the bottom of a large serving plate, swooping with the back of a spoon. Arrange steaks overtop. Combine sunflower, sesame, and nigella seeds in a small bowl, then sprinkle over steaks. Garnish with additional oil, chives, and mint. Serve immediately with lemon wedges squeezed overtop.