Butternut Squash Steak Bowls (Printable version)

Sweet roasted squash, smoky steak, and quinoa topped with lime-cilantro dressing and creamy avocado slices.

# What You'll Need:

→ Vegetables and Grains

01 - 1 medium butternut squash (approximately 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 option
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

# Directions:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, combine butternut squash cubes with 2 tablespoons olive oil, ground cumin, garlic powder, salt, and pepper. Toss until evenly coated and 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 let marinate at room temperature for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor.
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.
07 - Transfer steak to a cutting board and rest for 5 minutes. Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper to create the dressing.
08 - Slice rested steak thinly against the grain.
09 - Divide cooked quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds. Drizzle with lime cilantro dressing and serve immediately.

# Expert Advice:

01 -
  • You get smoky, sweet, tangy, and creamy all in one forkful without fussing over complicated techniques.
  • It feels like restaurant food but comes together with straightforward roasting, marinating, and assembly at home.
  • Leftovers pack beautifully for lunch the next day, and everything tastes even better once the flavors mingle overnight.
02 -
  • Let the steak rest after cooking or all those savory juices will run out onto your cutting board instead of staying in the meat.
  • Spread the squash in a single layer without crowding; if the pieces touch too much they steam instead of caramelize and you lose that sweet, crispy edge.
  • Always slice steak against the grain, cutting perpendicular to the muscle fibers, or it will be chewy no matter how perfectly you cooked it.
03 -
  • If your steak is cold from the fridge, let it sit at room temperature for 10 minutes before cooking so it sears evenly and doesnt cool down the pan.
  • Use a cast-iron skillet if you have one; it holds heat better than nonstick and gives the steak a deep, smoky crust that tastes like it came off a grill.
  • Taste the dressing before you drizzle; limes vary in acidity, so you might need an extra squeeze of juice or a touch more honey to balance it out.
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