Butternut Squash and Steak Quesadillas With Red Cabbage Slaw
Heat oven to 425° F. Toss the squash, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on 2 baking sheets. Roast until tender, 12 minutes; set aside.
Meanwhile, combine the cabbage, pepitas, jalapeño, lime juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a large bowl.
Season the steaks with the chili powder and ¼ teaspoon each salt and pepper. Heat the remaining oil in a medium skillet over medium-high heat. Cook, turning once, until an instant-read thermometer inserted into the thickest part registers 130° F, 6 to 8 minutes for medium-rare. Let rest 5 minutes; thinly slice.