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1 large butternut squash (approximately 3 lbs.)
1 Tablespoon extra-virgin olive oil
2 Tablespoons unsalted butter, cut into pieces*
Fresh sage or oregano leaves, about 6 sage leaves or oregano leaves from 2 stems (can substitute with 1 teaspoon dry herbs)
2 garlic cloves, crushed
1 Tablespoon fresh lemon juice
Salt and pepper to taste

Cut neck off from squash.
Peel squash.
Resting squash on its base, may have to slice 1/2 inch off bottom, cut squash lengthwise in half, creating two steaks.
Heat oil in large heavy skillet (cast iron is great) over medium heat.
Cook squash steaks, turning every 3 minutes, until browned on both sides and fork-tender, approximately 15 minutes.
Add butter, herbs and garlic, tilting pan to pool the butter on one side.
Use large spoon to continually baste steaks with butter.
Baste until butter is no longer bubbling, approximately 1 minute.
Remove from heat.
Stir in lemon juice; season with salt and pepper.

Serves 2
*Note: can substitute with non-dairy butter
Inspired by a recipe from Bon Appetit

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6 cups fresh spinach, steamed lightly and chopped
1 lb. dry orzo (or other small-shaped pasta)
3 tablespoons extra virgin olive oil
1/4 cup minced chives
1 cup chopped fresh Italian parsley leaves
1 tablespoon minced fresh oregano leaves
2 teaspoons minced garlic
salt and pepper to taste
Shaved Parmesan, Romano cheese or shredded vegan cheese, optional

Place spinach in a large bowl. Bring a large pot of water to boil. Stir orzo into water. Cook until al dente, about 7 minutes. Drain, but do not rinse. Add to the bowl of spinach. Allow to sit for 3 minutes before adding remaining ingredients. Toss well.
Serve warm or at room temperature.

Serves 6-8

Note: Can substitute fresh basil for the parsley.