Butternut Squash Steak Bowls (Printable)

Caramelized squash and smoky steak over quinoa with fresh greens and zesty lime-cilantro dressing.

# What You'll Need:

→ Vegetables and 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 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
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. 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 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.
04 - In a medium saucepan, bring quinoa and broth to a boil. Reduce heat, cover, and simmer for 15 minutes or 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 or to desired doneness. Transfer steak to a cutting board and rest for 5 minutes.
06 - Slice rested steak thinly against the grain.
07 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper until well combined.
08 - 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.
09 - Drizzle bowls generously with lime cilantro dressing and serve immediately.

# Expert Tips:

01 -
  • Sweet roasted squash and smoky steak create a flavor contrast that feels fancy but comes together with minimal fuss.
  • The lime-cilantro dressing is bright and zippy, cutting through the richness and tying every ingredient together.
  • It is endlessly customizable, you can swap the protein, the grain, or the greens and it still works beautifully.
  • Leftovers pack up perfectly for lunch the next day, and the flavors only get better as they sit.
02 -
  • Let the steak rest after cooking or the juices will run out onto the cutting board instead of staying in the meat.
  • Roast the squash in a single layer without crowding, or it will steam instead of caramelize.
  • Rinse the quinoa before cooking to wash away the natural saponins that can taste bitter.
03 -
  • Use a very hot pan for the steak to get a good sear and lock in the juices.
  • Slice the steak as thinly as possible against the grain so each bite is tender, not chewy.
  • Toss the greens with a little dressing before adding the toppings so every layer is seasoned.
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