# What You'll Need:
→ Meat & Protein
01 - 1 lb sirloin steak
→ Vegetables
02 - 2 cups butternut squash, peeled and cubed
03 - 4 cloves fresh garlic, minced
→ Herbs & Seasonings
04 - 2 tsp fresh thyme, chopped
05 - 2 tsp fresh rosemary, chopped
06 - Salt, to taste
07 - Black pepper, to taste
→ Oils
08 - 2 tbsp extra virgin olive oil
# Directions:
01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - In a bowl, toss cubed butternut squash with 1 tablespoon olive oil, half of the minced garlic, salt, and pepper until evenly coated. Spread on the prepared baking sheet.
03 - Roast the squash for 25 to 30 minutes, stirring once halfway through, until golden brown and tender.
04 - Pat sirloin steak dry and season both sides with salt, pepper, and the remaining garlic.
05 - Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak for 4 to 5 minutes per side until desired doneness.
06 - In the final minute of cooking, add chopped thyme and rosemary to the skillet; spoon herbed oil over the steak.
07 - Remove steak from skillet and cover loosely with foil. Let rest for 5 minutes.
08 - Slice steak thinly against the grain for tenderness.
09 - Divide roasted butternut squash and steak slices evenly into 4 bowls. Drizzle with pan juices and garnish with extra herbs if desired.
