Butternut Squash Steak Bowls (Printable)

Caramelized squash, smoky steak, quinoa, avocado, and lime-cilantro dressing unite in one vibrant bowl.

# What You Need:

→ Vegetables & Grains

01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, 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 Steps:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - 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.
03 - Roast for 25 to 30 minutes, stirring once halfway through, until golden and tender.
04 - Combine all steak marinade ingredients in a shallow dish or zip-top bag. Add steak, coat well, and marinate at room temperature for at least 15 minutes or up to 2 hours refrigerated.
05 - 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.
06 - 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 cutting board and rest 5 minutes, then slice thinly against the grain.
07 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper.
08 - Divide quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds.
09 - Drizzle each bowl with lime cilantro dressing and serve immediately.

# Expert Suggestions:

01 -
  • Every bite gives you a different texture, from creamy avocado to chewy steak to those crunchy pepitas on top.
  • You can roast the squash and cook the quinoa ahead, then sear the steak and assemble in under fifteen minutes.
  • It tastes like restaurant food but uses ingredients you probably already have or can grab in one grocery run.
  • The lime cilantro dressing pulls everything together without overpowering the natural sweetness of the squash.
02 -
  • If you crowd the squash on the baking sheet it will steam instead of roast, and you'll miss out on those sweet caramelized edges that make this bowl special.
  • Slicing the steak against the grain is the difference between tender bites and chewy ones, look for the direction of the muscle fibers and cut perpendicular to them.
  • Let the steak rest for at least 5 minutes after cooking or all the juices will run out onto your cutting board instead of staying in the meat.
03 -
  • Use a meat thermometer to check the steak, pull it at 130°F for medium-rare and it will coast up to 135°F while it rests.
  • If your squash cubes are different sizes, pull the smaller ones off the pan early so they don't burn while the big ones finish.
  • Taste your dressing before you drizzle it, some limes are more tart than others and you might need an extra half teaspoon of honey to balance it.
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