Day 6- London Broil, Roasted Butternut Squash, and Asparagus

My dad cooked a delicious dinner tonight. Truly fabulous. He always buys london broil on sale whenever it IS on sale and sticks them in the freezer until needed. He thaws one the day before in the fridge then rubs it with a Williams Sonoma Meat/Grilling Rub. He uses a super old and heavy cast iron skillet and cooks it on medium-low for 5 minutes per side, literally doing nothing to it while it cooks. Then he puts it on the cutting board for 5 minutes to rest. Then he slices it into thin slices to serve. Any leftovers (which there are little!) go into a salad the next day! For sides, he did roasted butternut squash. Peel it with a veggie peeler then cut it into chunks. He likes to do one inch cubes so that it's softer. I prefer half inch cubes because I like it to brown more. Whichever. Line a pan with foil and spray olive oil on it. Lay out the cubes and drizzle oil, sprinkle salt and pepper. Roast at 350-400 for about 20-30 minutes. When the edges have browned, they are done. For the asparagus, rinse and snap off the touch ends of the stems. Line a pan with foil and spray it with olive oil. Drizzle oil on the asparagus, sprinkle with salt and pepper. Roast in the oven at 350-400 for about 20 minutes. It's perfect plain but for fancier results, you can top with a little goat cheese or parmesan cheese or even feta. My favorite is the goat cheese. And that's the perfect meal!!