Buttered Herb Steaks

1 london broil

1/2 C Worcestershire sauce

3 garlic cloves

2 T fresh rosemary

4 T butter

2 t brown sugar

salt and pepper

Marinade stead in Worcestershire sauce for 1/2 hour in ziplock bag. Leave out to get the room temperature. Remove from bag and pat dry.

Mince garlic and rosemary. Add 1 t salt and mince again. Rub the paste on both sides of the london broil. 

Set oven to broil. Place london broil into over and cook on one side for 7 minutes. 

Turn steak over and sprinkle with brown sugar. Cook for 5-12 minutes, depending on well done you'd like it. Less for rare and more for well done. 

Remove from oven. Spread herbed butter on steak. Leave under tented foil for 10 minutes.

Roasted Butternut Squash Pasta

1 t salt
1 t rosemary
1/2 t pepper
6 C peeled, cubed butternut squash
1 lb bacon
1 onion, thinly sliced
1 lb pasta
1/2 C flour
1 t salt
4 C milk
6 oz shredded provolone (or mixed with mozzarella) cheese
1/2 C fresh grated Parmesan cheese

Preheat oven to 425 degrees. Place squash on a greased cookie sheet. Sprinkle with salt, rosemary and pepper. Roast for 45 minutes.

Increase oven to 450 degrees.

Cook bacon until crisp. Cook onion in 1 t of oil until tender. Mix with crumbled bacon and squash. Set aside.

Cook pasta until done. Place in large bowl.

Combine flour and 1 t salt in large pan over medium high heat. Slowly add milk and stir constantly with whisk. Bring to a boil. Cook until slightly thick. Remove from heat and add provolone. Stir until cheese is melted. Pour cheese mixture over pasta. Stir.

Pour into greased 9 x 13 baking dish. Sprinkle with squash mixture. Sprinkle with Parmesan cheese. Bake for 10 minutes.