Butternut Squash Steak Bowls (Printable)

Caramelized squash, smoky steak, quinoa, and vibrant greens topped with tangy lime-cilantro dressing.

# Components:

→ Vegetables and Grains

01 - 1 medium butternut squash (about 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 - 1/2 small red onion, thinly sliced
07 - 2 tablespoons pumpkin seeds, toasted

→ Steak

08 - 1 pound flank steak or sirloin steak

→ For Roasting Squash

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 tamari or gluten-free soy sauce
15 - 2 cloves garlic, minced
16 - 1 teaspoon smoked paprika
17 - 1/2 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

# 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 squash for 25 to 30 minutes, stirring once halfway through, until golden and tender.
04 - While squash roasts, combine 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.
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 cast-iron skillet 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 before slicing thinly against the grain.
07 - While steak rests, 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, red onion, and toasted pumpkin seeds.
09 - Drizzle each bowl with lime cilantro dressing and serve immediately.

# Expert Advice:

01 -
  • Every ingredient pulls its weight, from the sweet squash to the tangy lime dressing that brightens each bite.
  • It looks like something from a restaurant menu but comes together with pantry staples and a little patience.
  • Leftovers actually get better overnight as the flavors settle and mingle in the fridge.
02 -
  • Don't skip the resting step for the steak, cutting it too soon releases all the juices onto the board instead of into your mouth.
  • If your squash pieces are uneven sizes, the smaller ones will char before the big ones soften, so try to keep the cubes uniform.
  • Marinating the steak longer than 15 minutes deepens the flavor, but more than 2 hours can make the surface mushy from the acid in the soy sauce.
03 -
  • Let your cast-iron pan get properly hot before adding the steak, a weak sear means less flavor and a gray, steamed surface.
  • If your lime cilantro dressing tastes too sharp, whisk in an extra teaspoon of honey or a splash of water to mellow it out.
  • Slice the red onion as thin as you can manage, thick slices overpower the bowl and leave a harsh bite.
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