Butternut Squash Steak Bowls (Printable View)

Sweet roasted squash, tender steak, and avocado with quinoa, greens, 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 - 1/2 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 - 1/2 teaspoon ground cumin
18 - Pinch of salt and pepper

→ Lime Cilantro Dressing

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

# How to Make It:

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 on prepared baking sheet in single layer.
03 - Roast squash for 25 to 30 minutes, stirring once halfway through, until golden and tender.
04 - Combine all steak marinade ingredients in shallow dish or zip-top bag. Add steak, coat thoroughly, and let marinate at room temperature for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor.
05 - In medium saucepan, bring quinoa and broth to boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with fork.
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 or to desired doneness. 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 in small bowl.
08 - Divide 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 Tips:

01 -
  • Every ingredient plays a role, no filler, just flavors that actually want to hang out together.
  • It looks impressive enough for company but forgiving enough for a weeknight when you're moving on autopilot.
  • Leftovers don't just reheat well, they somehow taste even better the next day once everything gets friendly in the fridge.
02 -
  • Don't skip resting the steak, I used to slice it immediately and watch all the juices run onto the cutting board instead of staying in the meat.
  • Rinse your quinoa or it tastes bitter and soapy, it only takes thirty seconds under cold water and saves the whole dish.
  • Let your skillet get properly hot before the steak goes in, a lukewarm pan gives you gray meat instead of a seared crust.
03 -
  • Marinate the steak in a zip-top bag so you can flip it a few times without dirtying a dish, and the marinade coats every inch.
  • If you're cooking for one or two, roast the whole squash anyway and use leftovers in tacos, grain bowls, or blended into soup.
  • Let your cutting board rest at an angle when you slice the steak so the juices collect in one corner, then spoon them back over the meat before serving.
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