Description
A delightful medley of roasted butternut squash, tender steak, and aromatic garlic and herbs, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups cubed)
- 1 lb sirloin or ribeye steak
- 4 cloves fresh garlic (minced)
- 2 tbsp extra virgin olive oil
- 2 sprigs fresh rosemary (chopped)
- 2 sprigs fresh thyme (chopped)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash and toss with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the squash for 25-30 minutes until golden brown, flipping halfway for even cooking.
- While the squash roasts, season the steak with salt, pepper, rosemary, and thyme, and let sit at room temperature for 15 minutes.
- Heat a skillet over medium-high and sear the steak for 4-5 minutes on each side. Let rest before slicing.
- To serve, layer roasted squash in bowls, top with sliced steak and sprinkle minced garlic.
Notes
Consider garnishing with fresh herbs or crumbled cheese for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg