Butternut Squash Steak Bowls (Printable)

Sweet roasted squash and smoky steak over fluffy quinoa with fresh avocado and zesty lime-cilantro dressing.

# What You'll Need:

→ Vegetables & 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

→ 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 - 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 - 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 refrigerated.
05 - 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.
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 5 minutes.
07 - While steak rests, whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper.
08 - Slice rested steak thinly against the grain.
09 - Divide quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds.
10 - Drizzle with lime cilantro dressing and serve immediately.

# Expert Suggestions:

01 -
  • It feels restaurant fancy but uses one pan for the squash and one for the steak, so cleanup is shockingly easy.
  • Every bite has texture contrast: creamy avocado, crunchy pepitas, tender squash, and juicy steak all in one forkful.
  • The lime cilantro dressing brightens everything and makes leftovers taste even better the next day.
  • You can prep the quinoa and squash ahead, then sear the steak right before serving for a fast weeknight win.
02 -
  • Do not skip resting the steak or it will leak juice all over your bowl and turn everything soggy and sad.
  • Spread the squash in a single layer or it will steam instead of roast, and you will miss out on those caramelized edges that make the whole dish.
  • Slice the steak against the grain or it will be chewy no matter how perfectly you cooked it.
03 -
  • Toast the pumpkin seeds in a dry skillet over medium heat for three to four minutes, shaking often, until they puff and smell nutty.
  • Use a cast iron skillet for the steak if you have one, because it holds heat better and gives you a deeper sear than a regular pan.
  • If your squash cubes are different sizes, the smaller ones will finish faster, so try to cut them evenly for consistent roasting.
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