Preheat oven to 350 degrees Fahrenheit. Sprinkle roast with salt.

Combine Earth Balance with remaining ingredients to form a rub, then coat the roast generously on all sides.

Cook roast in the oven until an internal thermometer reads 130 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium.

If possible, try to baste every 15 to 20 minutes.

Remove and let rest for 20 minutes.

Fill a pot of the way with salted water and bring to a boil. Add butternut squash and garlic and simmer until soft and easily pierced with a fork, about one hour.

Drain butternut squash in a colander and press down to remove all excess water. Transfer to a food processor or Vitamix together with fresh thyme and salt. While food processor is running, slowly drizzle olive oil in. Continue blending for 10 to 15 minutes, until you reach a very creamy consistency.

Sprinkle shallots with salt.

Cook in Earth Balance over low heat until very soft and translucent, around 30 minutes.

Add tarragon, peppercorns, white wine, and vinegar, then increase heat slightly and sauté until liquid slowly evaporates, around 15 minutes.

Reduce heat and let simmer to create a jam-like consistency.

Finish with truffle oil and salt to taste.

Heat oil in a large skillet, then add two to three cloves sliced garlic and three to four cups spinach, kale, or rainbow chard.

Sauté for two minutes, then add three to four tablespoons water. Cover and let steam until cooked through.

Season with salt and pepper to taste.

Place onion beurre blanc in a shallow bowl, followed by sauteed greens and butternut squash cream. Top with sliced filet mignon or meat of choice, and finish with a sprinkle of Maldon salt and microgreens.