1. Prepare the Butternut Squash Steaks:

1. Preheat your oven to 400°F (200°C).

2. Peel the butternut squash and cut it into 1-inch thick slices (steaks). Remove the seeds and fibrous pulp from the center of each slice.

3. Place the butternut squash steaks on a baking sheet lined with parchment paper.

4. Drizzle olive oil over the squash steaks and season with salt, pepper, and smoked paprika if using. Rub the seasoning evenly over the squash.

5. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and caramelized, flipping halfway through cooking.

2. Prepare the Braised Leeks:

1. In a large skillet or frying pan, melt the unsalted butter over medium heat.

2. Add the sliced leeks to the skillet and cook, stirring occasionally, until they are softened and lightly caramelized, about 8-10 minutes.

3. Pour in the vegetable broth or white wine and simmer for another 5-7 minutes, or until the liquid has reduced and the leeks are tender. Season with salt and pepper to taste.

3. Make the Jalapeno Mashed Potatoes:

1. In a large pot, bring salted water to a boil. Add the cubed potatoes and chopped jalapeno peppers to the boiling water.

2. Cook until the potatoes are fork-tender, about 15-20 minutes.

3. Drain the potatoes and jalapenos, then return them to the pot.

4. Add the unsalted butter and milk or cream to the pot. Mash the potatoes and jalapenos until smooth and creamy. Season with salt and pepper to taste.

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