Roasted Autumn Squash with Seared Steak and Garlic Butter

Ingredients

• 2 pounds butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1.5 pounds ribeye steak, cut into 4 portions
• 3 cloves garlic, minced
• 4 tablespoons butter
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash with 1 tablespoon of olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.