Sirloin Steak and Roasted Delicata Squash

We’re a little late with this post, but here’s our Dark Days meal for the week.

Since we’ve been under time constraints all week, I went with something easy. Easy doesn’t necessarily mean tasteless though, and this was just as good as the rest of our meals. I just cooked up half of a sirloin steak (they’re big cuts!) and a couple of the Delicata squash I grew this summer (I’d never had Delicata before, but I’m glad I grew it – it’s smaller, and one of the few winter squash that don’t need to be peeled to eat, while still having the richness that’s a trademark of the winter squash family). Super simple preparation, and it really lets the flavor of the meat and squash shine through without a lot of accents. So I guess if you have good beef and fresh vegetables, you don’t need a lot of seasoning.

Roasted Delicata Squash

2 Delicata squash
1-2 Tbsp butter
thyme
rosemary
salt & pepper

Cut the squash in half lengthwise, scoop out the seeds, then cut each half into 1/2 inch slices. Melt the butter in a bowl, then toss the squash and herbs (a hefty pinch) in the butter to coat evenly. Bake in a shallow dish at 425 F for 30 minutes, flipping after the first 15 minutes.

Sirloin Steak

No ingredient list for this one. Melt a little butter in a skillet, and season both sides of the steak with a little salt, pepper, and any additional herbs or spices to taste. Cook the steak for about two minutes per side in the skillet, then move to a baking dish (I used the same one I roasted the squash in) and finish in the oven for about 10 more minutes at 350 F.

Doesn’t get a whole lot easier than this, and it’s a good hearty meal for cold winter nights.

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