# 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 tsp fresh thyme, chopped
05 - 2 tsp fresh rosemary, chopped
06 - Salt and pepper, to taste
→ Oils
07 - 2 tbsp extra virgin olive oil
# Method:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, half the minced garlic, salt, and pepper. Spread evenly on the baking sheet.
03 - Roast squash for 25 to 30 minutes, stirring once halfway through, until golden and tender.
04 - Pat sirloin steak dry and season both sides with salt, pepper, and remaining garlic.
05 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear steak for 4 to 5 minutes per side or until desired doneness.
06 - In the final minute of cooking, add chopped thyme and rosemary to the skillet, spooning herbed oil over the steak.
07 - Remove steak from pan and let rest loosely covered with foil 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 extra herbs if desired.
