This one-pan meal feels like a Sunday supper but is easy enough to make on a Monday night. The beef and vegetables roast side by side in a shallow pan. Everything is done when the beef is medium-rare, about 40 minutes.




  • Preheat oven to 425 degrees. Season beef with salt and pepper and place, fat side up, in center of a shallow roasting pan. In a large bowl, toss squash, carrots, cabbage, and thyme with oil; season with salt and pepper. Scatter vegetables around beef.

  • Roast until squash is tender when pierced with a knife and beef is medium-rare, 40 minutes. Tent beef loosely with foil and let rest 10 minutes before slicing.

Cook's Notes

Peeled sweet potatoes can be used in place of the butternut squash.

Reviews (1)

73 Ratings
  • 5 star values: 8
  • 4 star values: 13
  • 3 star values: 34
  • 2 star values: 17
  • 1 star values: 1
Rating: Unrated
Very nice fall flavours and colours. I added an onion cut into wedges and 3 cloves of garlic with the vegetables. Simple, basic, true flavours. I served it with mashed potatoes, into which I chucked the 3 aforementioned roasted garlic.