Butternut Squash Steak Bowls (Print Version)

Caramelized squash, smoky steak, quinoa, avocado, and lime-cilantro dressing in hearty bowls.

# What You'll Need:

→ 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 - 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 - Pinch of salt and pepper

→ 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 Make It:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - 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. Roast for 25-30 minutes, stirring halfway, until golden and tender.
03 - 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 15 minutes or up to 2 hours refrigerated.
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 4-5 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 - While steak rests, whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper.
07 - Divide quinoa and greens among four bowls. Top each with roasted butternut squash, sliced steak, avocado, red onion, and toasted pumpkin seeds. Drizzle with lime cilantro dressing and serve immediately.

# Additional Tips::

01 -
  • Every component can be prepped ahead, so dinner comes together in minutes when you're actually hungry.
  • The sweet, caramelized squash balances the smoky steak and tangy dressing in a way that feels indulgent but clean.
  • It's endlessly flexible: swap the grain, change the greens, add feta, skip the steak for chickpeas, and it still works beautifully.
02 -
  • Slicing the steak against the grain is non-negotiable; it breaks up the muscle fibers and turns a chewy cut into tender, melt-in-your-mouth bites.
  • Don't skip resting the steak after cooking, or all those flavorful juices will run out onto your cutting board instead of staying inside the meat.
  • If your squash cubes are uneven sizes, the smaller ones will char while the larger ones stay undercooked, so take an extra minute to cut them uniformly.
03 -
  • Pat the steak completely dry before it hits the pan; any moisture will steam it instead of giving you that beautiful sear.
  • Toss the greens with a tiny bit of dressing first so every leaf is lightly coated, then pile on the toppings for better flavor distribution.
  • If your squash isn't caramelizing, your oven might be running cool or the cubes are too crowded; give them space and crank the heat if needed.
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