Butternut Squash Steak Bowls (Printable)

Roasted squash, seasoned steak, and fresh greens atop quinoa with tangy lime-cilantro dressing for a hearty, balanced bowl.

# What You'll Need:

→ Vegetables and Grains

01 - 1 medium butternut squash (approximately 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, 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
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 or foil
02 - Toss butternut squash cubes with olive oil, ground cumin, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on prepared baking sheet
03 - Roast for 25 to 30 minutes, stirring once halfway through, until golden and tender
04 - Combine olive oil, soy sauce, minced garlic, smoked paprika, ground cumin, salt, and pepper in a shallow dish. Add steak, coat thoroughly, and marinate at room temperature for 15 minutes or up to 2 hours refrigerated
05 - Bring quinoa and broth to a boil in a medium saucepan. 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, shake off excess, and cook 4 to 5 minutes per side for medium-rare. Transfer to cutting board and rest for 5 minutes, then slice thinly against the grain
07 - Whisk together fresh lime juice, olive oil, honey, cilantro, salt, and pepper until well combined
08 - Divide cooked quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds
09 - Drizzle lime cilantro dressing evenly over each bowl and serve immediately

# Expert Tips:

01 -
  • Every ingredient plays a role, so each bite tastes different depending on what your fork catches.
  • It feels fancy enough for guests but forgiving enough for a weeknight when you just want real food.
  • Leftovers taste even better the next day when the flavors have mingled in the fridge overnight.
02 -
  • Don't skip resting the steak, it keeps the juices from running out onto your cutting board.
  • If your squash isn't caramelizing, your oven might not be hot enough or the cubes are too crowded on the pan.
  • Rinse your quinoa well or it can taste bitter and soapy from the natural coating.
03 -
  • Toast your pumpkin seeds in a dry skillet over medium heat for two minutes, shaking often, until they puff and smell nutty.
  • If your steak is cold from the fridge, let it sit at room temperature for 10 minutes before cooking so it sears instead of steaming.
  • Double the dressing recipe and keep extra in the fridge, it's perfect on salads and grain bowls all week.
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