Steak, Brussel Sprouts, & Butternut Squash Puree

I don't usually brag about my kitchen skillz, but this was AMAZING. I got the idea from my friend Kristin, who is currently doing Whole30, and man it was good. The idea of pureeing vegetables is so simple yet brilliant. In this case it was butternut squash with coconut milk, salt/pepper, roasted garlic, tumeric, and a little cumin hit with the immersion blender until smooth. The brussel sprouts were just chopped and tossed in olive oil, salt, pepper, red pepper flakes, and garlic, then roasted at 425 for about 30-40 minutes. The steak was cooked on the stove top in ghee with thyme, salt, and pepper. I am so doing this again soon!