Butternut Squash Steak Bowls (Printable)

Sweet squash, smoky steak, and quinoa with lime 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, 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 - 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 or zip-top bag. Add steak, coat thoroughly, and let marinate at room temperature for at least 15 minutes.
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. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
06 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper to create the dressing.
07 - Divide quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado, red onion, and toasted pumpkin seeds. Drizzle with lime cilantro dressing and serve immediately.

# Expert Suggestions:

01 -
  • It feels like restaurant food but uses simple ingredients you probably already have.
  • The sweet squash and smoky steak create a flavor balance that keeps every bite interesting.
  • You can prep components ahead and assemble bowls in minutes when you're ready to eat.
  • It's filling enough to satisfy a big appetite without feeling heavy or overly rich.
02 -
  • Don't crowd the squash on the baking sheet or it will steam and turn mushy instead of caramelizing.
  • Let the steak rest after cooking or all the juices will run out onto the cutting board instead of staying in the meat.
  • Slice the steak against the grain, cutting with the lines makes it tough and hard to chew.
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.
  • If your steak is fridge-cold, let it sit at room temperature for 10 minutes before cooking so it sears evenly.
  • Taste your dressing before drizzling and adjust the honey or lime to match your preference, some limes are more tart than others.
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