1 pound butternut squash, peeled and cut in ½-inch cubes
1 tablespoon canola oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon sesame seeds
Preheat the oven to 425 degrees.
On a cutting board, cut the skirt steak perpendicular in thin strips cutting against the fibers. Next, in a large bowl, toss the sliced beef with cornstarch, salt, and pepper. Make sure it is well coated. Set aside.
In a small bowl, whisk together garlic, ginger, soy sauce, oil, sugar, and chili flakes. Set aside.
On a large rimmed sheet tray, spread the green beans and butternut squash. Drizzle with oil, salt, and pepper. Add the coated beef on top, trying to keep everything in a single layer. Pour sauce over beef and vegetables.
Place in the oven. Roast for 30 to 35 minutes, until squash is tender. Remove from oven.