-
Cut the neck off of squash; reserve base for another use (you can peel and freeze it and save for soup, for example).
-
Trim the stem off the neck then peel. Cut the neck into two slabs or steaks, about ¾-inch (2 cm) each. Reserve trimmed off sides for another use.
-
Heat 1 tablespoon of olive oil in a large heavy skillet over medium. Cook squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes.
-
Add remaining olive oil, garlic, mint, and nuts to skillet, tilt pan toward you so that the oil pools on one side, and use a large spoon to continually baste steaks. Cook, basting, for about 1 minute. Remove from heat and stir in lemon juice, balsamic and petimezi; season with salt and pepper.
-
Transfer squash steaks to plates and spoon sauce over.