Butternut Squash Steak Bowls (Printable)

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

# What You’ll Use:

→ 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 - 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 soy sauce or tamari
15 - 2 cloves garlic, minced
16 - 1 teaspoon smoked paprika
17 - ½ teaspoon ground cumin
18 - Pinch of salt and pepper

→ 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

# How-To:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper. 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.
02 - Roast squash for 25 to 30 minutes, stirring once halfway through cooking, until golden and tender.
03 - While squash roasts, combine all steak marinade ingredients in shallow dish or zip-top bag. Add steak, coat well, and let marinate at room temperature for at least 15 minutes or up to 2 hours in refrigerator.
04 - In medium saucepan, bring quinoa and broth to boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with fork.
05 - 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 5 minutes, then slice thinly against grain.
06 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper.
07 - Divide quinoa and 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 Advice:

01 -
  • Every ingredient plays a role, no filler, just flavor and texture working together in one gorgeous bowl.
  • You can prep the squash and quinoa ahead, then sear the steak fresh when hunger strikes.
  • It tastes indulgent but leaves you energized, not weighed down, which is rare for a dish this satisfying.
02 -
  • Don't crowd the squash on the pan or it will steam instead of roast, and you'll miss out on those crispy, caramelized edges.
  • Let the steak rest after cooking or all the juices will run out onto the board, leaving the meat dry and disappointing.
  • Rinse the quinoa before cooking to remove the bitter coating, or it can taste soapy and ruin the whole bowl.
03 -
  • Use a cast-iron skillet for the steak, it holds heat better than nonstick and gives you a deeper sear.
  • Toss the greens with a tiny bit of dressing first so every leaf is lightly coated before you pile on the toppings.
  • If your squash isn't caramelizing, crank the oven to 450 degrees F for the last five minutes and watch it closely.
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