Butternut Squash Steak Bowls (Printable version)

Roasted squash and seasoned steak over quinoa with fresh greens, avocado, and tangy lime-cilantro dressing for a satisfying, complete meal.

# 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 Seasoning

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

# Step-by-step guide:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - 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 prepared baking sheet.
03 - Roast squash for 25 to 30 minutes, stirring halfway through, until golden and tender.
04 - Combine all steak marinade ingredients in a shallow dish. Add steak, coat thoroughly, and marinate at room temperature for at least 15 minutes or up to 2 hours in refrigerator.
05 - Bring quinoa and broth to a boil in a medium saucepan. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and remove from heat.
06 - Preheat 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. Transfer to cutting board and rest for 5 minutes, then slice thinly against the grain.
07 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper until combined.
08 - Divide cooked quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds.
09 - Drizzle each bowl with lime cilantro dressing and serve immediately.

# Expert Advice:

01 -
  • It tricks you into eating a mountain of vegetables because everything tastes bright and indulgent.
  • The smoky steak against sweet squash creates a flavor contrast that keeps every bite interesting.
  • You can prep the components ahead and assemble bowls in minutes on busy nights.
  • It feels fancy enough for guests but forgiving enough for a Tuesday.
02 -
  • Don't skip resting the steak or you'll lose half the juices on the cutting board instead of in your mouth.
  • Roast the squash in a single layer or the pieces will steam and turn mushy instead of caramelizing.
  • Always slice steak against the grain, which means cutting perpendicular to the long muscle fibers so they're short and tender.
03 -
  • Toast the pumpkin seeds in a dry skillet over medium heat, shaking often, until they smell nutty and start to pop.
  • Use a meat thermometer to check doneness if you're nervous about overcooking the steak, aiming for 130 degrees for medium-rare.
  • Double the dressing recipe and keep extra in a jar for drizzling over salads or roasted vegetables throughout the week.
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