Save to Pinterest The smell of roasted butternut squash hits differently when you're hungry and it's actually caramelizing instead of steaming. I figured that out on a Tuesday when I cranked the oven higher than usual and forgot to check it for twenty minutes. The edges had gone deep gold, almost crispy, and suddenly the whole bowl idea I'd been playing with made sense. Sweet squash, salty steak, bright lime, all piled over quinoa that soaks up every drop of dressing. It's one of those meals that looks impressive but comes together while you're cleaning up between steps.
I made this for a friend who swore she didn't like quinoa, and she scraped her bowl clean without saying a word until the end. Then she asked if I'd written the recipe down. The trick was letting the steak rest long enough that the juices didn't run everywhere when I sliced it, and making sure the squash had enough space on the pan to actually roast instead of steam. Small things, but they made her ask for seconds.
Ingredients
- Butternut squash: Peel it completely and cut into even cubes so they roast at the same rate, the natural sugars caramelize beautifully when you give them space and high heat.
- Quinoa: Rinse it under cold water first or it can taste bitter, and cook it in broth instead of water for a deeper flavor that stands up to the dressing.
- Flank or sirloin steak: Flank is my go-to because it marinates fast and slices into perfect tender ribbons if you cut against the grain.
- Avocado: Wait until you're assembling to slice it so it doesn't brown, and choose one that yields just slightly when you press the skin.
- Soy sauce or tamari: Tamari keeps it gluten-free and tastes just as rich, a little goes a long way in the marinade.
- Ground cumin and smoked paprika: These two spices do the heavy lifting, cumin warms the squash and paprika gives the steak a subtle smokiness without a grill.
- Lime and cilantro: Fresh lime juice is non-negotiable here, bottled juice tastes flat and won't brighten the bowl the same way.
- Pumpkin seeds: Toast them in a dry skillet for three minutes until they start to pop, it makes them nutty and crunchy instead of chewy.
Instructions
- Prep and roast the squash:
- Preheat your oven to 425°F and toss the cubed squash with olive oil, cumin, garlic powder, salt, and pepper until every piece is lightly coated. Spread them in a single layer on a lined baking sheet and roast for 25 to 30 minutes, stirring halfway so the edges get golden and caramelized.
- Marinate the steak:
- While the squash roasts, whisk together olive oil, soy sauce, minced garlic, smoked paprika, cumin, salt, and pepper in a shallow dish. Add the steak, turn it a few times to coat, and let it sit at room temperature for at least 15 minutes or up to 2 hours in the fridge if you have time.
- Cook the quinoa:
- Rinse the quinoa under cold water, then bring it to a boil with the broth in a medium saucepan. Cover, reduce the heat to low, and simmer for 15 minutes until the liquid is absorbed and the grains are fluffy.
- Sear the steak:
- Heat a cast-iron skillet or grill pan over medium-high heat until it's really hot, then add the steak and cook for 4 to 5 minutes per side for medium-rare. Let it rest on a cutting board for 5 minutes, then slice it thinly against the grain so every piece stays tender.
- Make the dressing:
- Whisk together lime juice, olive oil, honey, chopped cilantro, salt, and pepper in a small bowl until it's smooth and bright. Taste it and adjust the honey or lime if you want it sweeter or tangier.
- Assemble the bowls:
- Divide the quinoa and greens among four bowls, then top each with roasted squash, sliced steak, avocado, red onion, and toasted pumpkin seeds. Drizzle the lime cilantro dressing over everything and serve right away while the steak is still warm.
Save to Pinterest The first time I packed this for lunch the next day, I kept the dressing separate and added it right before eating. The quinoa had soaked up all the flavors overnight, and the cold steak with the lime dressing tasted just as good as it did hot. My coworker leaned over and asked what smelled so good, and I ended up writing the recipe on a sticky note. It's become my answer to what should I make for dinner when I want something that feels complete.
How to Pick and Prep Butternut Squash
Choose a squash that feels heavy for its size with smooth, matte skin and no soft spots. I used to struggle with peeling it until I cut off both ends first, stood it upright, and worked the peeler down in long strokes from top to bottom. If the skin is really stubborn, you can microwave the whole squash for two minutes to soften it slightly, just be careful when you handle it because it'll be hot.
Make-Ahead and Storage Tips
You can roast the squash and cook the quinoa up to three days ahead, store them separately in airtight containers in the fridge. The steak is best cooked fresh, but if you have leftovers, slice it and store it in its own container so it doesn't dry out the quinoa. Keep the dressing in a small jar and shake it before drizzling, it will separate as it sits but comes back together in seconds.
Swaps and Variations
If you don't eat red meat, this works beautifully with grilled chicken thighs or even crispy tofu if you press it well and pan-fry it until golden. I've swapped quinoa for farro when I want something chewier, and brown rice works too if you cook it in vegetable broth. You can also add crumbled feta or goat cheese on top for a tangy creaminess that plays off the sweet squash.
- Try swapping the spinach for arugula or kale if you want a peppery or heartier green.
- Add a pinch of red pepper flakes to the dressing if you like a little heat with your lime and cilantro.
- If pumpkin seeds aren't your thing, use toasted almonds or sunflower seeds for crunch.
Save to Pinterest This is the kind of bowl that makes you feel like you've got your life together, even if you're eating it straight from the pan at the counter. It's bright, filling, and just fancy enough to serve to guests without stressing over whether it will come out right.
Recipe Questions & Answers
- → Can I prepare components ahead of time?
Yes, roast the butternut squash and cook the quinoa up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Marinate the steak up to 2 hours before cooking, and prepare the dressing the day before.
- → What can I use instead of quinoa?
Brown rice, farro, or cauliflower rice work beautifully as quinoa substitutes. Adjust cooking times according to your grain of choice, and use the same broth ratio for best results.
- → How do I know when the steak is done?
Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium. Let the steak rest 5 minutes after cooking so juices redistribute, ensuring tender, flavorful slices.
- → Can I make this vegetarian?
Absolutely. Replace the steak with marinated portobello mushrooms, crispy chickpeas, or grilled tempeh. Use vegetable broth for the quinoa and keep all other components the same for a satisfying plant-based bowl.
- → How should I store leftovers?
Store each component separately in airtight containers for up to 3 days. Keep the dressing in a small jar and shake before drizzling. Assemble bowls fresh when ready to eat for the best texture and flavor.
- → What other toppings work well?
Crumbled feta or goat cheese adds tangy creaminess, while pickled jalapeños bring heat. Fresh radish slices, shredded cabbage, or a sprinkle of cotija cheese also complement the sweet squash and smoky steak beautifully.