Butternut Squash Steak Bowls (Printable)

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

# What You 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 - 0.5 small red onion, thinly sliced
07 - 2 tablespoons pumpkin seeds or pepitas, toasted

→ Steak

08 - 1 pound flank steak or sirloin steak

→ 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
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 - 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 for 25 to 30 minutes, stirring once halfway through, until golden and tender with caramelized edges.
03 - While squash roasts, combine all steak marinade ingredients in shallow dish or zip-top bag. Add steak, coat well, and marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for enhanced flavor.
04 - In medium saucepan, bring quinoa and broth to 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 or to desired doneness. Transfer to cutting board and rest for 5 minutes, then slice thinly against grain.
06 - While steak rests, whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper to create dressing.
07 - Divide cooked quinoa and fresh greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds. Drizzle generously with lime cilantro dressing and serve immediately.

# Expert Suggestions:

01 -
  • It delivers restaurant-worthy flavor without fussy techniques or hard-to-find ingredients.
  • The sweet roasted squash plays beautifully against smoky steak and creamy avocado in every bite.
  • You can prep the components ahead and assemble bowls in minutes on busy nights.
  • It feels indulgent but packs in vegetables, whole grains, and lean protein all at once.
02 -
  • If you skip resting the steak, all the juices will run out onto the cutting board instead of staying in the meat.
  • Crowding the squash on the pan creates steam and soft cubes instead of crispy, caramelized edges.
  • Slicing the steak with the grain instead of against it will make even the most tender cut chewy and tough.
03 -
  • Toast your pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan often, until they smell nutty and start to pop.
  • Let your steak come to room temperature before cooking so it sears evenly and cooks through without drying out.
  • Taste your dressing before drizzling and adjust the honey or lime juice to balance sweet and tart to your liking.
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