Butternut Squash Steak Bowls (Printable)

Sweet roasted squash, tender marinated steak, and avocado over quinoa with vibrant lime-cilantro dressing.

# Ingredient List:

→ Vegetables & Grains

01 - 1 medium butternut squash (about 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 - 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 soy sauce or tamari
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 - Juice of 1 lime (about 2 tablespoons)
21 - 1 tablespoon honey or maple syrup
22 - 2 tablespoons fresh cilantro, chopped
23 - Salt and pepper to taste

# How-To Steps:

01 - Preheat the 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 the prepared baking sheet in a single layer.
02 - Roast the squash for 25 to 30 minutes, stirring once halfway through, until golden and tender.
03 - While the squash roasts, combine all steak marinade ingredients in a shallow dish or zip-top bag. Add the steak, coat thoroughly, and let marinate at room temperature for at least 15 minutes, or up to 2 hours refrigerated for enhanced 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, then slice thinly against the grain.
06 - While steak rests, whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper to create the dressing.
07 - Divide cooked quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado, red onion, and toasted pumpkin seeds.
08 - Drizzle each bowl with lime cilantro dressing and serve immediately.

# Expert Advice:

01 -
  • Every component can be prepped ahead, so assembly takes five minutes when hunger strikes.
  • The mix of textures, creamy avocado, smoky steak, sweet squash, crunchy seeds, keeps your fork moving.
  • It tastes indulgent but sneaks in greens, whole grains, and enough protein to fuel your entire afternoon.
  • Leftovers hold beautifully in the fridge, making lunch the next day something you actually look forward to.
02 -
  • Don't skip resting the steak after cooking; those five minutes let the juices redistribute so every slice stays tender and moist instead of running all over your board.
  • If your squash cubes are crowded on the pan, they'll steam instead of roast, so use two baking sheets if you need to.
  • Slice the steak against the grain, not with it, or you'll end up chewing tough, stringy bites no matter how perfectly you cooked it.
03 -
  • Toast your pumpkin seeds in a dry skillet over medium heat for two minutes, shaking the pan often, until they puff and smell nutty; it makes a surprising difference.
  • If your steak is thicker than one inch, let it come to room temperature for 30 minutes before cooking so the center cooks evenly without overcooking the edges.
  • Taste your dressing before drizzling; limes vary in acidity, so you might need an extra squeeze of juice or another half teaspoon of honey to balance it.
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