Butternut Squash Steak Bowls (Printable Version)

Sweet caramelized squash and smoky steak over fluffy quinoa with fresh greens, avocado, and zesty lime-cilantro dressing for a satisfying modern fusion bowl.

# 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 or pepitas, toasted

→ Steak

08 - 1 pound flank steak or sirloin steak

→ Squash Seasoning

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 - 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

# Step-by-Step Guide:

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 in a single layer on the prepared baking sheet.
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 a shallow dish or zip-top bag. Add steak, coat thoroughly, and marinate at room temperature for at least 15 minutes or refrigerate up to 2 hours.
05 - 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.
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 to cutting board and rest for 5 minutes, then slice thinly against the grain.
07 - While steak rests, whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper.
08 - Divide cooked quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds.
09 - Drizzle each bowl with lime cilantro dressing and serve immediately.

# Additional Tips::

01 -
  • Each element can be prepped ahead, making this your secret weapon for hosting friends without being trapped in the kitchen all night.
  • The balance of protein, healthy fats, and complex carbs creates a truly satisfying meal that doesnt leave you hunting for snacks an hour later.
02 -
  • If your butternut squash seems impossible to cut, poke a few holes in it and microwave for 3-4 minutes to soften the skin just enough to make peeling and cutting manageable.
  • The steak continues cooking after you remove it from the heat, so pull it when its slightly underdone for your preference.
03 -
  • When cutting butternut squash, stabilize it by first slicing off a small piece of the bottom so it sits flat on your cutting board, making the whole process safer and easier.
  • The secret to perfectly seared steak is patting it completely dry with paper towels before it hits the hot pan, allowing a beautiful crust to form instead of steaming.
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