Butternut Squash Steak Bowls (Printer-Friendly)

Caramelized squash and marinated steak over quinoa with fresh vegetables and tangy lime dressing.

# What You’ll Need:

→ Vegetables & Grains

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, 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

→ 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
15 - 2 cloves garlic, minced
16 - 1 teaspoon smoked paprika
17 - ½ teaspoon ground cumin
18 - Pinch of salt and pepper

→ 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 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 marinate at room temperature for at least 15 minutes or up to 2 hours refrigerated.
04 - 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 fork.
05 - 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. Transfer to cutting board and rest 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.
07 - Divide quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado, red onion, and toasted pumpkin seeds.
08 - Drizzle with lime cilantro dressing and serve immediately.

# Expert Tips:

01 -
  • Every bite gives you sweetness, smokiness, creaminess, and tang all at once without feeling heavy.
  • It looks like a restaurant bowl but comes together with mostly hands-off roasting and marinating.
  • Leftovers taste even better the next day when the flavors have mingled overnight in the fridge.
02 -
  • Let the steak rest for at least five minutes after cooking or all the juices will run out onto your cutting board instead of staying in the meat.
  • Slice the steak against the grain, not with it, or every bite will be chewy no matter how perfectly you cooked it.
  • Do not skip toasting the pumpkin seeds, raw ones taste flat and the toasted ones add a nutty crunch that makes the whole bowl better.
03 -
  • Use a really sharp knife to peel the butternut squash, it makes the job faster and safer than wrestling with a dull blade.
  • If your steak is thicker than an inch, pound it gently with a meat mallet so it cooks evenly and quickly.
  • Taste your dressing before drizzling, some limes are sweeter or more tart than others and you might need to adjust the honey or salt.
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