1. Heat oven to 425 degrees. Place squash cut-side up on a baking sheet. Brush insides with 1 teaspoon oil and season with salt and pepper. Roast until squash is tender, about 45 minutes.
2. Pat steak tips dry with a paper towel. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until shimmering. Add meat and cook until browned all over and centers register 125 degrees (for medium-rare), about 8 minutes. Transfer to a platter and tent loosely with foil.
3. Heat remaining 1 teaspoon oil in now-empty skillet over medium heat until shimmering. Add Swiss chard leaves and stems and cook, stirring occasionally, until chard is wilted, 3 to 5 minutes. Stir in lemon juice and season with salt and pepper to taste.
4. Prep-Ahead: Reserved 4 roasted squash halves for the stuffed squash.
5.Cut remaining 2 squash halves into bite-size pieces, season with salt & pepper, serve with steak and Swiss chard.
Source: Hannaford fresh Magazine, January - February 2017