Butternut Squash Steak Bowls (Printable)

Sweet roasted squash, smoky steak, quinoa, and avocado come together with zesty lime-cilantro dressing.

# What You Need:

→ Vegetables & 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 - ½ 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 - 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

# Directions:

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 and roast for 25-30 minutes, stirring halfway through, until golden and tender.
03 - While squash roasts, combine all steak marinade ingredients in a shallow dish or zip-top bag. Add 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 to low, 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 4-5 minutes per side for medium-rare or until desired doneness. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
06 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper until well combined.
07 - Divide cooked quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado slices, red onion, and toasted pumpkin seeds.
08 - Drizzle lime cilantro dressing over each bowl and serve immediately.

# Expert Advice:

01 -
  • Every ingredient pulls its weight, the sweetness of squash, creaminess of avocado, smoky char on steak, and that citrusy punch at the end.
  • It feels fancy enough for guests but forgiving enough for a weeknight when you need real food, not fuss.
  • Leftovers actually get better as the flavors soak into the quinoa overnight.
02 -
  • Slice the steak against the grain or it will be chewy no matter how perfectly you cooked it, look for the direction of the muscle fibers and cut perpendicular.
  • Do not skip the resting time for the steak, those 5 minutes let the juices redistribute so every bite stays juicy instead of bleeding all over your cutting board.
  • Spread the squash in a single layer with space between cubes, crowding the pan makes them steam and turn mushy instead of caramelizing.
03 -
  • Toast your pumpkin seeds in a dry skillet for a minute or two until they start to pop, it wakes up their flavor and makes them taste almost buttery.
  • Let your steak come to room temperature before searing so it cooks evenly and develops a better crust.
  • Taste your dressing before drizzling, some limes are sweeter or more tart than others, so adjust the honey or lime juice to get it just right.
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