Butternut Squash Steak Bowls (Printable Version)

Roasted squash and steak over quinoa with vibrant toppings and zesty 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 or pepitas, 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 soy sauce or tamari for gluten-free
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 - 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

# Steps:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss the butternut squash cubes with 2 tablespoons olive oil, ground cumin, garlic powder, salt, and pepper until evenly coated. Spread on the prepared baking sheet in a single layer.
03 - Roast the squash for 25 to 30 minutes, stirring once halfway through, until golden and tender.
04 - While the squash roasts, combine all steak marinade ingredients in a shallow dish or zip-top bag. Add the steak, coat well, and let marinate at room temperature for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
05 - In a medium saucepan, bring quinoa and broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
06 - 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 steak to a cutting board, rest for 5 minutes, then slice thinly against the grain.
07 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper to make the dressing.
08 - Divide quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado, red onion, and toasted pumpkin seeds.
09 - Drizzle with lime cilantro dressing and serve immediately.

# Expert Insights:

01 -
  • Every component can be prepped ahead, so assembly takes less than five minutes when hunger strikes.
  • The contrast of warm roasted squash against cool creamy avocado creates a texture experience that keeps your fork moving.
  • Leftovers actually improve overnight as the quinoa soaks up the lime dressing.
  • It looks impressive enough for guests but forgiving enough for a Tuesday.
02 -
  • Resting the steak is non-negotiable; cutting it too soon releases all the juices onto the cutting board instead of keeping them in the meat.
  • Roasting the squash in a single layer matters more than you think, crowded cubes steam and turn mushy instead of developing those sweet caramelized edges.
  • If your quinoa turns out gummy, you probably didn't rinse it well enough or used too much liquid; stick to a 1 to 2 ratio and rinse until the water runs clear.
03 -
  • Use a cast-iron skillet for the steak if you have one; the heat retention gives you a better crust than a regular pan ever could.
  • Toast the pumpkin seeds in the same skillet after you remove the steak, using the residual heat and flavor left behind.
  • If your butternut squash is rock-hard to peel, microwave it whole for two minutes to soften the skin just enough to make the peeler glide.
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