# What You 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 - Black pepper, to taste
→ Oils
08 - 2 tablespoons extra virgin olive oil
# How To Make:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Combine cubed butternut squash with 1 tablespoon olive oil, half of the minced garlic, salt, and pepper. Arrange evenly on the prepared baking sheet.
03 - Roast squash for 25 to 30 minutes, stirring halfway, until tender and golden brown.
04 - Pat sirloin 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. Sear steak for 4 to 5 minutes per side until desired doneness.
06 - In the final minute, add thyme and rosemary to the skillet, spooning herbed oil over the steak.
07 - Transfer steak to a plate and loosely cover with foil; rest for 5 minutes.
08 - Thinly slice steak against the grain.
09 - Divide roasted squash and steak slices among 4 bowls. Drizzle with pan juices and garnish with extra herbs as desired.
