Peel and cut potatoes into large evenly-sized chunks. Halve any large butternut squash pieces to match smaller pieces.

Bring a medium pot with potato and butternut squash chunks covered by water to a boil. Cook until fork-tender, 20-22 minutes.

Drain potatoes and butternut squash in a colander and return to pot. Add garlic salt, half the butter (reserve remaining for sauce), and a pinch of salt and pepper. Mash thoroughly until combined. If mixture is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

While vegetables boil, prepare ingredients.

Coarsely chop walnuts.

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Pat steaks dry, and season both sides with steak seasoning.

Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.

Spread into a single layer, cut-side down. Roast in hot oven until tender and browned, 14-16 minutes.

Carefully remove from oven. Top with cheese.

While Brussels sprouts roast, cook steak.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan, and cook until steaks reach 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. Rest, 3 minutes.

Wipe pan clean and reserve.

Return pan used to cook steaks to medium-high heat.

Add 1 tsp. olive oil and walnuts to hot pan. Stir occasionally until fragrant, 30-60 seconds.

Add 1/4 cup water and mirepoix base. Bring to a simmer. Once simmering, stir occasionally until liquid is reduced by half, 45-60 seconds.

Remove from burner. Stir in remaining butter.

Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!