# What You 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 teaspoons fresh thyme, chopped
05 - 2 teaspoons fresh rosemary, chopped
06 - Salt and black pepper, to taste
→ Oils
07 - 2 tablespoons extra virgin olive oil
# Directions:
01 - Preheat the oven to 400°F (200°C) 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 black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the butternut squash for 25 to 30 minutes, stirring halfway through, until golden brown and tender.
04 - Pat the sirloin steak dry and season both sides with salt, black pepper, and the remaining minced garlic.
05 - Heat 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 final minute of cooking, add chopped thyme and rosemary to the skillet, spooning the herbed oil over the steak.
07 - Remove the steak from the pan and loosely cover with foil. Let rest for 5 minutes to retain juices.
08 - Thinly slice the steak against the grain for tenderness.
09 - Divide roasted butternut squash and steak slices among 4 bowls. Drizzle with pan juices and garnish with additional herbs as preferred.
