INGREDIENTS :
-15 oz Roasted Butternut Squash
-3 cups butternut squash peeled, seeded, cubed
-1 tablespoon olive oil
-1 teaspoon of salt an
-1 teaspoon of black pepper
-Roasted Brussels sprouts
-12 oz Brussels sprouts
-1 tablespoon olive oil
-1 lb flank steak
¼ teaspoon smoked paprika
¼ teaspoon chili powder
black pepper freshly ground, to taste
2 tablespoons olive oil
3 tablespoons butter
5 cloves garlic minced
¼ ounce fresh thyme
DIRECTIONS :
Let’s start the recipe with Roasted Butternut Squash
Firstly, Preheat oven to 400 F. Make sure the butternut squash is peeled, seeded, and cubed. Here is a very detailed recipe on how to peel, seed, cube, and roast butternut squash.
Next, in a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.
Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
Roast on the middle rack in the preheated oven at 400 F for about 30 minutes. Remove from oven.
Roasted Brussels sprouts
Preheat oven to 400 F. Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
In a medium bowl, toss Brussels sprouts with olive oil, salt, and pepper.
Spread the Brussels sprouts on a parchment paper-lined baking sheet in one layer, without overcrowding.
Roast on the middle rack in the preheated oven at 400 F for 20 or 30 minutes. You can roast them at the same time you roast butternut squash. Remove from oven.
Steak
Season the flank steak on both sides with ¼ teaspoon of smoked paprika, ¼ teaspoon of chili powder, and season generously with salt and freshly ground black pepper. You can use more than ¼ teaspoon of salt.
Heat an empty large cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of olive oil. Add the whole flank steak and cook on medium heat for 5 minute
