Butter-Basted Steak & Scallion Gremolata

• In a small microwave-safe bowl, add 2 TBSP butter (4 TBSP for 4 servings). Microwave until completely melted, 45-60 seconds. • Toss squash and Brussels sprouts on a baking sheet with melted butter, garlic powder, and a big pinch of salt and pepper. Roast on top rack, flipping veggies halfway through, until golden brown and tender, 20-25 minutes. (For 4, divide between 2 sheets; roast on top and middle racks, swapping rack positions halfway through.)

• While veggies roast, in a second small microwave-safe bowl, combine maple syrup, honey, ⅛ tsp chipotle powder (¼ tsp for 4 servings—be sure to measure; we sent more), and a pinch of salt. Microwave for 20 seconds, then set aside.

• Trim and mince scallions. Peel and mince garlic. • In a third small bowl, combine scallions, garlic, half the lemon zest (all for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper.

• Pat steak* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned on one side, 4-6 minutes. Flip steak; reduce heat to medium low and cook for 2 minutes more. • Add 4 TBSP butter (6 TBSP for 4 servings) and cook until foamy. Tilt pan slightly towards the handle and spoon melted butter over steak, repeating often, until steak reaches desired doneness, 2-4 minutes. • Transfer steak to a cutting board. Let rest for at least 5 minutes.

• While steak cooks, in a medium bowl, whisk together ricotta, crème fraîche, a squeeze of lemon juice (two squeezes for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper until light and fluffy. Taste and season with more salt and pepper if desired.