Butternut Squash Steak Bowls (Printable Version)

Caramelized squash, smoky steak, quinoa, avocado, and lime-cilantro dressing create a vibrant, balanced bowl.

# What You Need:

→ Vegetables & Grains

01 - 1 medium butternut squash (about 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, 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 - 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

# How to Make It:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper. 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 a single layer.
02 - Roast squash for 25 to 30 minutes, stirring once halfway through, until golden and tender.
03 - While squash roasts, combine all steak marinade ingredients in a shallow dish. Add steak, coat well, and let marinate at room temperature for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor.
04 - In a medium saucepan with lid, 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.
05 - 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. Transfer to cutting board and rest for 5 minutes, then slice thinly against the grain.
06 - While steak rests, whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper to create the lime cilantro dressing.
07 - Divide cooked quinoa and greens equally among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds.
08 - Drizzle lime cilantro dressing generously over each bowl and serve immediately.

# Expert Advice:

01 -
  • It feels indulgent and nourishing at the same time, like treating yourself without the guilt.
  • Every component can be prepped ahead, making it shockingly easy to pull together on a busy evening.
  • The lime-cilantro dressing brightens everything and turns leftovers into something you actually look forward to.
  • It uses one pan for the squash and one for the steak, so cleanup is mercifully quick.
02 -
  • Cutting the steak against the grain is crucial; with the grain and it turns into a jaw workout.
  • Don't skip resting the steak or you'll lose all those flavorful juices onto your cutting board instead of in the meat.
  • If your squash isn't browning, your oven isn't hot enough or the cubes are too crowded.
03 -
  • Use a cast-iron skillet for the steak; it holds heat better and gives you a crust that a nonstick pan simply can't.
  • Toast your pumpkin seeds in a dry pan over medium heat for two minutes, shaking often, and they'll taste ten times better than raw.
  • If your butternut squash is rock-hard to peel, microwave the whole thing for two minutes to soften the skin just enough to make the job easier.
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