Description
A hearty and flavorful dish featuring roasted butternut squash paired with savory garlic herb steak, perfect for cozy dinners.
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 into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread evenly on a baking sheet.
- Roast the squash for 25-30 minutes until golden brown and tender.
- Season the steak with salt, pepper, and herbs. Let sit for 15 minutes.
- Heat a skillet over medium-high heat, add olive oil, and sear the steak for 4-5 minutes on each side until desired doneness is achieved.
- Let the steak rest for 5 minutes before slicing.
- Assemble bowls with roasted butternut squash at the bottom, topped with sliced steak and minced garlic.
Notes
Consider making this dish ahead of time by marinating the steak and prepping the squash the night before. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg