Place squash in the oven and bake for 10-15 minutes.
For chive pesto: Add chopped chives, garlic, 3 tbsp, and 1 tsp of salt to a blender. Puree until smooth. Add more olive oil if it is too thick. Add salt to preferred taste. Use this as a sauce topping for the squash.
Add 1 tbsp oil to a pan on medium high heat. Sear the steak on both sides until golden brown and the steak is fully cooked. Remove the steak from the pan and place on a serving dish.
Using the same pan add more oil and saute the mushrooms until golden brown.
Serve together and enjoy!