Butternut Squash Steak Bowls

My neighbor handed me a butternut squash over the fence one October afternoon, insisting I'd figure something out. I had steak thawing and leftover quinoa sitting in the fridge, so I started roasting cubes with cumin and garlic powder, letting the edges caramelize while I seared the meat. The lime-cilantro dressing was a last-minute whisk in a jam jar, and when I piled everything into bowls with avocado and greens, it felt like I'd invented something worth keeping. Now it's the dinner I make when I want color, texture, and that satisfying hum of sweet, smoky, and bright all in one bite.

I made this for a small dinner party where half the guests were gluten-free and the other half just wanted something hearty. Everyone built their own bowls at the table, piling on extra pumpkin seeds and dressing, and the steak disappeared faster than I expected. One friend asked if I'd marinated it overnight, which made me laugh because it had only sat for twenty minutes. The squash was the real star, though, its caramelized edges sweet enough to balance the smoky paprika on the meat.

Ingredients

• Butternut squash: Look for one with a long neck and minimal seeds, it roasts into tender, caramelized cubes that turn golden at the edges.
• Quinoa: Rinse it well under cold water to remove any bitter coating, then cook it in broth instead of water for deeper flavor.
• Flank steak: This lean cut takes marinade beautifully and slices thin against the grain for tender bites.
• Cumin and smoked paprika: These two spices create a warm, earthy backdrop that ties the squash and steak together.
• Lime and cilantro: Fresh, bright, and essential, they cut through the richness and make every bowl feel lively.
• Avocado: Choose one that yields slightly to gentle pressure, it adds creamy richness without any cooking.
• Pumpkin seeds: Toast them in a dry skillet for a minute until they start to pop, the crunch is worth it.

Instructions

Roast the squash:

Toss cubed butternut squash with olive oil, cumin, garlic powder, salt, and pepper, then spread it on a parchment-lined baking sheet in a single layer. Roast at 425°F for 25 to 30 minutes, stirring halfway, until the edges are golden and caramelized.

Marinate the steak:

Whisk together olive oil, soy sauce, minced garlic, smoked paprika, cumin, salt, and pepper in a shallow dish. Add the steak, turn to coat, and let it sit at room temperature for at least 15 minutes while the squash roasts.

Cook the quinoa:

Bring rinsed quinoa and broth to a boil in a medium saucepan, then reduce heat, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and let it sit covered until you're ready to assemble.

Sear the steak:

Heat a cast-iron skillet or grill pan over medium-high heat until it's nearly smoking. Remove steak from marinade, shake off excess, and cook 4 to 5 minutes per side for medium-rare, then rest it on a cutting board for 5 minutes before slicing thinly against the grain.

Make the dressing:

Whisk lime juice, olive oil, honey, chopped cilantro, salt, and pepper in a small bowl until smooth and emulsified. Taste and adjust seasoning, it should be tangy, slightly sweet, and bright.

Assemble the bowls:

Divide quinoa and greens among four bowls, then top each with roasted squash, sliced steak, avocado, red onion, and toasted pumpkin seeds. Drizzle generously with lime cilantro dressing and serve immediately.

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The first time I packed this for lunch, a coworker leaned over and asked what smelled so good. I reheated just the steak and squash, kept the greens and avocado cold, and drizzled the dressing at the last second. It tasted better than most things I've ordered at a bowl place, and I felt smug about it all afternoon.

How to Prep Ahead

You can roast the squash and cook the quinoa up to two days in advance, then store them separately in airtight containers in the fridge. Marinate the steak the morning of, or even the night before, and sear it fresh when you're ready to eat. Keep the dressing in a jar and shake it before drizzling, and slice the avocado just before serving so it doesn't brown.

Swaps and Substitutions

If you can't find flank steak, sirloin or skirt steak work just as well with the same marinade and cooking time. Swap quinoa for farro, brown rice, or even cauliflower rice if you want to keep it lighter. For a vegetarian version, skip the steak and add roasted chickpeas or marinated tempeh, both soak up the lime dressing beautifully.

Serving and Storing

Serve these bowls warm with the steak just sliced and the squash still a little hot from the oven. If you're meal prepping, pack each component separately and assemble cold or reheat the squash and steak gently in the microwave. Assembled bowls keep in the fridge for up to three days, but hold the avocado and dressing until you're ready to eat.

• Store leftover steak wrapped tightly in foil to keep it from drying out.
• Reheat squash and quinoa together in a covered dish to retain moisture.
• Keep dressing in a small jar and shake vigorously before each use.

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This bowl has become my answer to that universal weeknight question, what sounds good that's not boring. It's colorful, filling, and just fancy enough to feel like a treat without any fuss.

Recipe FAQs

→ What cut of steak works best for these bowls?

Flank steak or sirloin steak both work beautifully. Flank steak offers great flavor and becomes tender when sliced thinly against the grain, while sirloin provides a more tender cut that's easy to cook evenly.

→ Can I make these bowls ahead for meal prep?

Absolutely. These bowls are perfect for meal prep. Store the quinoa, roasted squash, and steak in separate containers, then assemble with fresh toppings when ready to eat. The dressing can be made up to 3 days ahead.

→ What can I substitute for quinoa?

Brown rice, farro, or even cauliflower rice work well as alternatives. Adjust cooking times accordingly—brown rice takes longer, while cauliflower rice needs just a few minutes to soften.

→ How do I know when the squash is properly roasted?

The squash is done when it's golden brown on the edges and easily pierced with a fork. The natural sugars should be caramelized, creating a sweet exterior while the inside remains tender and creamy.

→ Is this dish gluten-free?

Yes, simply use tamari instead of regular soy sauce in the steak marinade. All other ingredients—including quinoa, vegetables, and the dressing—are naturally gluten-free.