1

Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the butternut squash halves, cut side down onto a baking tray and rub with half the oil. Roast for 20 minutes, then remove from the oven and reduce the temperature to 200°C, fan 180°C, gas mark 6.

2

Carefully cut slits 5mm apart all the way down the back of the butternut squash, taking care not to cut all the way through. Randomly poke the sage leaves, chilli and garlic into the slits, making sure the garlic is pushed quite far down to prevent burning. Drizzle over the remaining oil, season well and bake for another 25 minutes, until tender and golden. Remove from the oven and cut each half into two pieces.

3

During the last 15 minutes of roasting time, mist a large nonstick griddle or frying pan with cooking spray and set over a high heat. Season the steaks and cook for 2 minutes on each side for medium, or until cooked to your liking. Transfer to a plate, cover loosely with kitchen foil and set aside to rest.

4

Serve the steaks and butternut squash with the green salad and lemon wedges.