Butternut Squash Steak Bowls (Printable Version)

Sweet caramelized squash and smoky steak over quinoa with fresh avocado, greens, 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 - ½ small red onion, thinly sliced
07 - 2 tablespoons pumpkin seeds or pepitas, toasted

→ Steak

08 - 1 pound flank steak or sirloin steak

→ Squash Seasoning

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 - 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 baking sheet in a single layer.
02 - Roast squash for 25 to 30 minutes, stirring once halfway through cooking, until golden and tender.
03 - While squash roasts, combine all steak marinade ingredients in a shallow dish or zip-top bag. Add steak, coat well, and let marinate at room temperature for at least 15 minutes or up to 2 hours refrigerated for deeper flavor.
04 - 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.
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 the rested steak thinly against the grain.
07 - While steak rests, whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper in a small bowl.
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 over each bowl and serve immediately.

# Expert Tips:

01 -
  • Every bite gives you a different texture, from creamy avocado to caramelized squash edges and tender steak.
  • The lime dressing brightens everything and makes leftovers taste just as vibrant the next day.
  • It looks impressive in the bowl but comes together with simple roasting and a quick pan sear.
  • You can prep the squash and quinoa ahead, then sear the steak right before serving.
02 -
  • Resting the steak for 5 minutes after cooking keeps the juices inside instead of running all over your cutting board.
  • Slicing the steak against the grain shortens the muscle fibers and makes every bite tender instead of chewy.
  • Toasting the pumpkin seeds in a dry skillet for 2 to 3 minutes brings out their flavor and prevents them from tasting bland.
  • If your squash cubes are crowded on the pan, they'll steam instead of caramelize, so use two pans if needed.
03 -
  • Let your skillet get really hot before adding the steak so you get a good sear and a flavorful crust.
  • If your squash pieces are different sizes, the smaller ones will finish faster, so keep an eye on them and pull them early if needed.
  • Drizzle a little extra dressing over the top right before serving because the lime flavor fades as it sits.
  • Use a sharp knife to slice the steak, and wipe the blade between cuts so each slice stays clean and pretty.
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