Butternut Squash Steak Bowls (Printable Version)

Caramelized squash and smoky steak over fluffy quinoa with fresh greens, avocado, and tangy lime-cilantro dressing.

# What You Need:

→ Vegetables and Grains

01 - 1 medium butternut squash (about 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 - 0.5 small red onion, thinly sliced
07 - 2 tablespoons pumpkin seeds, toasted

→ Steak

08 - 1 pound flank steak or sirloin steak

→ Squash Roasting

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 - 0.5 teaspoon ground cumin
18 - Pinch of salt and pepper

→ 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 the prepared baking sheet in a 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 a shallow dish or zip-top bag. Add steak, coat thoroughly, and let marinate at room temperature for at least 15 minutes.
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 doneness. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
07 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper until well combined.
08 - Divide cooked quinoa and greens evenly among four bowls. Top each with roasted butternut squash, sliced steak, avocado, red onion, and toasted pumpkin seeds.
09 - Drizzle each bowl with lime cilantro dressing and serve immediately.

# Expert Advice:

01 -
  • Sweet roasted squash and savory steak create a contrast that keeps every bite interesting.
  • Everything cooks in under an hour and assembles fast, so dinnertime feels relaxed instead of rushed.
  • The lime-cilantro dressing pulls it all together with brightness that wakes up your palate.
  • Leftovers pack beautifully for lunch and taste even better the next day.
02 -
  • Let the steak rest after cooking or all the juices will run onto your cutting board instead of staying in the meat.
  • Don't crowd the squash on the baking sheet or it will steam and turn mushy instead of caramelizing.
  • Slice the steak against the grain, not with it, or you'll end up with chewy strips instead of tender bites.
  • Taste the dressing before drizzling, because limes vary in acidity and you may need a touch more honey.
03 -
  • Toast pumpkin seeds in a dry skillet for two minutes until they pop and smell nutty, it makes a huge difference.
  • If your lime is hard, microwave it for ten seconds and roll it on the counter before juicing to get every drop.
  • Add a handful of crumbled feta or goat cheese for a tangy, creamy finish that plays beautifully with the dressing.
  • Swap quinoa for farro or brown rice if you want a chewier grain that holds up even better to the steak juices.
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