• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them). 
• Quarter mushrooms.
• On a parchment-lined baking sheet, toss together Brussels sprouts and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Add 1 tsp (2 tsp) water to the baking sheet.
• Roast Brussels sprouts in the bottom of the oven for 4-5 min, then remove from the oven.
• To the same baking sheet, add 1/2 tbsp (1 tbsp) oil and mushrooms, then return to the oven for 10-12 min. Season with salt and pepper.

• Meanwhile, remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
• To a large pot, add potatoes, squash, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). 
• Cover and bring to a boil over high. Once boiling, reduce heat to medium-high.
• Simmer uncovered for 10-12 min, until fork-tender.
• Drain and return potatoes and squash to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and Parmesan into mixture until creamy. Season with salt and pepper.

• While potatoes and squash boil, pat steaks dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 4.)
• Remove from heat and transfer steaks to an unlined baking sheet.

• Roast steaks in the middle of the oven 5-8 min or until cooked to desired doneness.**
• When steaks are done, remove from heat and transfer to a plate.
• Loosely cover with foil and set aside to rest for 2-3 min.

• Reheat the same pan (from step 3) over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil and Gravy Spice Blend. Cook for 1 min, stirring often, until fragrant.
• Add broth concentrate, cream and 1 cup (2 cup) water. Bring to a simmer. Cook for 1-2 min, stirring often, until gravy thickens slightly.

• Thinly slice chives.
• Thinly slice steaks.
• To the pan with gravy, add any steak resting jucies. Stir to combine.
• Divide steak, veggies and mash between plates.
• Spoon creamy gravy over steak.
• Sprinkle chives over potato-butternut mash.

If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook sirloin steak.