Butternut Squash Steak Bowls (Printable)

Roasted squash and marinated steak over quinoa with fresh greens and zesty dressing.

# What You Need:

→ Vegetables and Grains

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and 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, toasted

→ Steak

08 - 1 pound flank steak or sirloin steak

→ Squash Roasting

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
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. In a large bowl, toss butternut squash cubes with 2 tablespoons olive oil, ground cumin, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
02 - Roast squash for 25 to 30 minutes, stirring once halfway through, until golden and tender.
03 - While squash roasts, combine all steak marinade ingredients in a shallow dish or zip-top bag. Add steak, coat thoroughly, and marinate at room temperature for at least 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 to 5 minutes per side for medium-rare or to desired doneness. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
06 - While steak rests, whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper until combined.
07 - Divide cooked quinoa and greens evenly among four bowls. Top each bowl 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 -
  • Every component brings its own texture and flavor, so no two bites feel the same.
  • It looks impressive enough for guests but comes together with simple techniques you already know.
  • The lime cilantro dressing ties everything together with a brightness that makes you want another forkful.
  • Leftovers hold up beautifully in the fridge, making weekday lunches feel a little less ordinary.
02 -
  • Don't skip resting the steak, cutting into it too soon releases all the juices onto the board instead of keeping them in the meat.
  • If your butternut squash cubes are too crowded on the pan, they'll steam and turn mushy instead of caramelizing.
  • Toast the pumpkin seeds separately in a dry skillet, they burn faster than you think and can ruin a whole batch in seconds.
03 -
  • Use a sharp knife to slice the steak as thin as possible, it makes every bite more tender and spreads the flavor further across the bowl.
  • If you want extra richness, crumble a little feta or goat cheese over the top before drizzling the dressing.
  • Let your cast-iron skillet get really hot before adding the steak, a proper sear locks in the juices and creates that smoky crust.
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