Seared Steak & Garlic-Herb Butter Squash

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Peel and finely chop the shallot. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water. Season with salt and pepper.

Line a sheet pan with foil. Transfer the halved squash to the foil, cut side up. Drizzle with olive oil; season with salt and pepper, then arrange cut side down. Roast 7 minutes. Leaving the oven on, remove from the oven. Carefully transfer the seasoned brussels sprouts to other side of the sheet pan of partially roasted squash. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Using tongs, carefully flip the roasted squash to be cut side up. Using the tip of your knife, score the cut sides of the squash diagonally to form a cross-hatch pattern, about 1/4-inch deep.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.