Butternut Squash Steak Bowls (Print Version)

Caramelized squash, smoky steak, quinoa, and avocado with zesty lime-cilantro dressing in a colorful bowl.

# 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 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 - 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 - 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 squash for 25 to 30 minutes, stirring once halfway through, until golden and tender.
04 - While squash roasts, 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 in refrigerator for enhanced flavor.
05 - 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.
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 or to desired doneness. Transfer steak to a cutting board and rest 5 minutes before slicing thinly against the grain.
07 - While steak rests, whisk together 2 tablespoons fresh lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper to create the dressing.
08 - Divide quinoa and greens among four bowls. Top each bowl with roasted butternut squash, sliced steak, avocado, red onion, and toasted pumpkin seeds.
09 - Drizzle each bowl with lime cilantro dressing and serve immediately.

# Expert Tips:

01 -
  • Every texture you crave lands in one bowl: creamy, crunchy, tender, and juicy all at once.
  • The lime cilantro dressing pulls everything together like a bright little secret.
  • It looks like you spent hours, but most of it happens hands-off in the oven.
  • Leftovers taste even better the next day when the flavors soak into the quinoa.
02 -
  • Don't skip resting the steak or all the juices will run out onto your cutting board instead of staying in the meat.
  • Spread the squash in a single layer or it will steam and turn mushy instead of caramelizing.
  • Rinse the quinoa well or it can taste bitter and soapy from the natural coating.
03 -
  • Use a meat thermometer and pull the steak at 130°F for perfect medium-rare every time.
  • Toast the pumpkin seeds in the same pan you'll use for the steak while it's heating up to save a dish.
  • If your squash isn't browning, turn on the broiler for the last 2 minutes and watch it closely.
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