# What You’ll Need:
→ Meat & Protein
01 - 1 lb sirloin steak
→ Vegetables
02 - 2 cups peeled and cubed butternut squash
03 - 4 cloves fresh garlic, minced
→ Herbs & Seasonings
04 - 2 teaspoons fresh thyme, chopped
05 - 2 teaspoons fresh rosemary, chopped
06 - Salt, to taste
07 - Pepper, to taste
→ Oils
08 - 2 tablespoons extra virgin olive oil
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, half of the minced garlic, salt, and pepper. Spread evenly on the baking sheet.
03 - Roast the squash for 25 to 30 minutes, stirring halfway through, until golden brown and tender.
04 - Pat the sirloin steak dry, then 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 the steak for 4 to 5 minutes per side or until desired doneness.
06 - In the last minute of cooking, add chopped thyme and rosemary to the skillet, spooning the herb-infused 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.
09 - Divide roasted butternut squash and steak slices among 4 bowls. Drizzle with pan juices and garnish with additional herbs if desired.
