Butternut Squash Steak Bowls (Printer-friendly)

Sweet roasted squash and smoky steak over fluffy quinoa with vibrant vegetables and tangy lime-cilantro dressing.

# What You'll Need:

→ Vegetables and Grains

01 - 1 medium butternut squash, approximately 2 pounds, peeled, seeds removed, cut into 1-inch cubes
02 - 1 cup quinoa, rinsed
03 - 2 cups low-sodium chicken or vegetable broth
04 - 2 cups baby spinach or mixed greens
05 - 1 ripe avocado, sliced
06 - ½ small red onion, thinly sliced
07 - 2 tablespoons pumpkin seeds or pepitas, toasted

→ Steak

08 - 1 pound flank steak or sirloin steak

→ Roasting Squash

09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon garlic powder
12 - Salt and freshly ground black pepper to taste

→ Steak Marinade

13 - 2 tablespoons olive oil
14 - 1 tablespoon soy sauce or tamari for gluten-free
15 - 2 cloves garlic, minced
16 - 1 teaspoon smoked paprika
17 - ½ teaspoon ground cumin
18 - Salt and pepper to taste

→ Lime Cilantro Dressing

19 - 3 tablespoons olive oil
20 - 2 tablespoons fresh lime juice
21 - 1 tablespoon honey or maple syrup
22 - 2 tablespoons fresh cilantro, chopped
23 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - Toss butternut squash cubes with 2 tablespoons olive oil, ground cumin, garlic powder, salt, and pepper. Spread in single layer on prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden and tender.
03 - Combine all steak marinade ingredients in a shallow dish or zip-top bag. Add steak, coat thoroughly, and let marinate at room temperature for 15 minutes or up to 2 hours refrigerated for deeper flavor.
04 - In a medium saucepan, bring quinoa and broth to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
05 - Preheat a cast-iron skillet or grill pan over medium-high heat. Remove steak from marinade, shaking off excess. Cook 4-5 minutes per side for medium-rare or to desired doneness. Transfer to cutting board and rest for 5 minutes, then slice thinly against the grain.
06 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper in a small bowl until emulsified.
07 - Divide cooked quinoa and greens evenly among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds.
08 - Drizzle each bowl with lime cilantro dressing and serve immediately.

# Expert Advice:

01 -
  • It balances rich, sweet, smoky, and tangy in a way that keeps every bite interesting.
  • You can prep the components ahead and assemble bowls in minutes on busy weeknights.
  • The texture contrast between creamy avocado, tender steak, and crispy pumpkin seeds is utterly satisfying.
  • It feels indulgent but packs in vegetables, whole grains, and lean protein without any guilt.
02 -
  • Always slice steak against the grain or it will be tough no matter how perfectly you cook it.
  • Don't skip the resting time after searing; cutting too soon releases all the juices onto the board instead of keeping them in the meat.
  • If your squash isn't caramelizing, your oven isn't hot enough or the pieces are crowded; spread them out and crank up the heat.
03 -
  • Use a meat thermometer and pull the steak at 130°F for perfect medium-rare every time.
  • Toast your pumpkin seeds in a dry skillet until they smell nutty and start to pop; it only takes two minutes but transforms their flavor.
  • Double the dressing recipe and keep extra in the fridge; it's incredible on salads, grilled vegetables, and even scrambled eggs.
Go back