Butternut Squash Steak Bowls (Printable)

Caramelized squash and smoky steak over fluffy quinoa with fresh greens and zesty lime dressing

# What You'll Need:

→ Vegetables & 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

→ For 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 tamari or gluten-free soy sauce
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.
02 - In a large bowl, toss butternut squash cubes with 2 tablespoons olive oil, ground cumin, garlic powder, salt, and pepper. Spread in a single layer on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
03 - While squash roasts, combine olive oil, tamari, minced garlic, smoked paprika, ground cumin, salt, and pepper in a shallow dish. Add steak, coat thoroughly, and marinate at room temperature for 15 minutes, or refrigerate up to 2 hours for enhanced 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 - Heat a cast-iron skillet over medium-high heat. Remove steak from marinade, shaking off excess. Cook 4-5 minutes per side for medium-rare. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
06 - While steak rests, whisk together 3 tablespoons olive oil, lime juice, honey, fresh cilantro, salt, and pepper.
07 - Divide quinoa and mixed greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds.
08 - Drizzle lime cilantro dressing over each bowl and serve immediately.

# Expert Tips:

01 -
  • Every forkful gives you contrast, roasted sweetness against charred steak and creamy avocado.
  • It looks like restaurant food but comes together on one baking sheet and one skillet.
  • The lime dressing pulls everything together with a bright, tangy finish that wakes up your palate.
  • Leftovers pack beautifully for lunch and taste even better the next day.
02 -
  • Let the steak rest after searing or all the juices will run out onto your cutting board instead of staying in the meat.
  • Spread the squash in a single layer with space between cubes, crowding the pan will steam it instead of caramelizing the edges.
  • Slice the steak against the grain, this shortens the muscle fibers and makes every bite tender instead of chewy.
03 -
  • Use a meat thermometer and pull the steak at 130°F for perfect medium-rare after resting.
  • Toast your pumpkin seeds in a dry skillet until they smell nutty and start to pop, it takes one minute and changes everything.
  • Double the dressing recipe and keep extra in the fridge, it's incredible on grilled chicken, roasted vegetables, and grain salads all week long.
Go Back