Marinated Roast Beef w/ Butternut Squash

My husband has been annoying me to make him roasted butternut squash, so here it is babe, just for you!

Marinated Roast Beef

Ingredients

1 Roast Beef

3 garlic cloves, minced
1 onion, diced

2 tablespoons Worcestershire sauce

2 tablespoons evoo

2 tablespoons steak seasoning

2 tablespoons soy sauce

Salt & Pepper

Directions

Combine all ingredients and rub over roast beef. Marinated for 24 hours.

Preheat oven to 375. Place roast beef in baking dish and bake. I usually do 20-25 minutes per pound for a medium. Once cooked let meat rest for 15 minutes so the juices can redistribute. Slice across the grain for a more tender piece.

Roasted Butternut Squash

adapted from: Barefoot Contessa

Ingredients

2 medium butternut squash (4 to 5 pounds total)

6 tablespoons unsalted butter, melted

1/4 cup light brown sugar, packed

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.