Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until tender, 15-20 minutes, tossing once halfway through.

While squash roasts, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

Trim and thinly slice green onions, keeping white and green portions separate.

In a mixing bowl, combine sour cream, 1 tsp. lime juice (reserve remaining for corn mixture), 1 tsp. water, and a pinch of salt.

Pat steaks dry and season both sides with chile and cumin rub and 1/4 tsp. salt.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add steaks to hot pan and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

Return pan used to cook steaks to medium heat. Add 1 tsp. olive oil and white portions of green onions to hot pan. Stir occasionally until starting to soften, 30-60 seconds.

Add corn and a pinch of salt. Stir often until heated through, 1-2 minutes.

Remove from burner. Transfer corn mixture to another mixing bowl. Add mayonnaise, 1 tsp. remaining lime juice, and half the green portions of green onions (reserve remaining for garnish). Stir to combine.

Plate dish as pictured on front of card, topping steak with softened butter (to taste), and topping butternut squash with cheese and corn mixture. Garnish squashlotes with lime crema and remaining green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!