Butternut Squash Steak Bowls (Print Version)

Roasted squash, juicy steak, and quinoa bowls with tangy lime-cilantro dressing.

# What You'll Need:

→ Vegetables and 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 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 soy sauce or tamari for gluten-free
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 Steps:

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 prepared baking sheet in single layer.
03 - Roast squash for 25 to 30 minutes, stirring once halfway through cooking, until golden and tender.
04 - Combine all steak marinade ingredients in a shallow dish or zip-top bag. Add steak, coat well, and marinate at room temperature for at least 15 minutes or up to 2 hours refrigerated.
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 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 5 minutes, then slice thinly against the grain.
07 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper until combined.
08 - Divide quinoa and greens 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 Suggestions:

01 -
  • Each component cooks on its own timeline, so you never feel rushed or behind.
  • The sweet squash and smoky steak create a contrast that keeps every bite interesting.
  • It looks restaurant-level impressive but uses everyday techniques and ingredients.
  • Leftovers actually taste better the next day once the flavors meld together.
02 -
  • If you skip resting the steak, all the juices will spill onto your cutting board instead of staying inside the meat.
  • Crowding the squash on the pan traps steam and gives you mushy cubes instead of crispy, caramelized edges.
  • Always slice steak against the grain or you'll end up with chewy, stringy pieces no matter how perfectly you cooked it.
03 -
  • Let your cast-iron pan get screaming hot before adding the steak so you get a dark, flavorful crust in minutes.
  • Taste the dressing before you pour it and adjust the honey or lime until it makes your mouth water.
  • If your squash isn't caramelizing, crank the oven up to 450°F for the last five minutes and watch it transform.
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