Butternut Squash Steak Skewers

• 1 package of New England Style Steak Tips
• Sea salt & black pepper
• 1/2 of a butternut squash
• Olive oil
• 1-2 sage leaves, plus some chopped sage for garnish
• 1/2 of a small red onion
• About 10 skewers

Instructions:

1. Remove the steak tips from their packaging. Pat them dry, then season generously with sea salt, plus a little bit of black pepper. Set aside to let them come to room temperature.
2. Meanwhile, peel the butternut squash, and slice it in half. Take one half of the squash, remove the seeds and pulp, and cut it into one-inch cubes. (You only need 1/2 of the squash, so you can save the other half for something else!). Add some olive oil to a pan, then add the squash, and season it with salt and pepper. Let the squash cook on low for 10 minutes.
3. While the squash cooks, slice half of a red onion into thick, one-inch slices, then chop each slice into thick, one-inch pieces. You’ll need two pieces per skewer.
4. After 10 minutes, add a splash of water to the pan with the squash, and let it cook another 5-10 minutes, or until it’s noticeably softened (but should not be falling apart). Turn off the heat, and remove the squash from the pan; set it aside.
5. To the squash pan, add some olive oil and a large sage leaf. Let the olive oil heat up, and in the meantime, build your skewers. Add one butternut squash cube, two pieces of red onion, plus a steak tip to each skewer.
6. One the oil is heated, place the skewers in the pan, and let them cook for 3-4 minutes per side. Once they’re almost done, cover the pan with a lid and heat for 1 minute just make sure the wooden skewers are sanitized. Then, turn off the heat, and plate the skewers. Garnish with a little chopped sage, and drizzle the sage oil from the pan on top, then serve.