Butternut Squash Steak Bowls (Printable)

Roasted squash and marinated steak over quinoa with fresh greens and tangy lime dressing

# What Goes In:

→ Vegetables and Grains

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

→ Steak

08 - 1 pound flank steak or sirloin steak

→ 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 for gluten-free
15 - 2 cloves garlic, minced
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon ground cumin
18 - Pinch of salt and pepper

→ 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. Toss butternut squash cubes with 2 tablespoons olive oil, ground cumin, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
02 - Roast squash for 25 to 30 minutes, stirring once halfway through, until golden and tender.
03 - Combine olive oil, soy sauce or tamari, minced garlic, smoked paprika, ground cumin, salt, and pepper in a shallow dish or zip-top bag. Add steak, coat thoroughly, and 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 to a cutting board and rest for 5 minutes before slicing thinly against the grain.
06 - Whisk together fresh lime juice, 3 tablespoons olive oil, honey or maple syrup, fresh cilantro, salt, and pepper.
07 - Divide cooked quinoa and mixed greens among four bowls. Top each bowl with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds.
08 - Drizzle lime cilantro dressing over assembled bowls and serve immediately.

# Expert Tips:

01 -
  • Sweet roasted squash plays beautifully against smoky, savory steak without feeling heavy.
  • Everything cooks on separate timers, so you can move between tasks without stress.
  • The lime dressing wakes up every ingredient and keeps you going back for one more forkful.
  • Leftovers reheat like a dream and taste even better the next day at your desk.
02 -
  • Slicing steak against the grain is the difference between tender bites and chewy disappointment.
  • Crowding the squash on the pan steams it instead of roasting, so give each cube space to breathe.
  • Resting the steak for five full minutes keeps the juices inside instead of puddling on your cutting board.
03 -
  • Toast pumpkin seeds in a dry skillet over medium heat for two minutes, shaking often, until they smell nutty and start to pop.
  • If your steak is thicker than one inch, finish it in a 400°F oven for a few minutes after searing to reach your desired doneness without burning the crust.
  • Double the dressing recipe and keep extra in the fridge; it is fantastic on roasted vegetables, grain salads, and even grilled chicken.
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