Butternut Squash Steak Bowls (Printable)

Caramelized squash, smoky steak, avocado, and quinoa topped with vibrant lime-cilantro dressing for a satisfying bowl.

# Ingredient list:

→ Vegetables and Grains

01 - 1 medium butternut squash (approximately 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 or pepitas, 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

# How to Make It:

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 all steak marinade ingredients in a shallow dish. Add steak, coat well, and marinate at room temperature for at least 15 minutes or up to 2 hours refrigerated.
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 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. Transfer to cutting board and rest 5 minutes before slicing thinly against the grain.
07 - Whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper.
08 - Divide cooked 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 Suggestions:

01 -
  • Every ingredient plays a role, from the caramelized squash that tastes like dessert to the smoky steak that anchors the whole bowl.
  • The lime cilantro dressing is bright enough to wake up your palate and simple enough to whisk together while the steak rests.
  • You can prep components ahead and assemble bowls in minutes, making it perfect for meal prep or last minute dinners.
  • It looks impressive enough for guests but forgiving enough for a Tuesday night when youre low on energy.
02 -
  • Do not skip resting the steak, because those five minutes let the juices redistribute so every slice stays tender and moist instead of leaking onto the cutting board.
  • Spread the squash in a single layer with space between the cubes, or it will steam and turn mushy instead of developing those sweet caramelized edges.
  • Slice the steak against the grain by looking for the direction the muscle fibers run and cutting perpendicular to them, which shortens the fibers and makes each bite more tender.
03 -
  • Use a meat thermometer to check the steak, pulling it at 130°F for medium rare, because carryover cooking will bring it up to 135°F while it rests.
  • Toast extra pumpkin seeds and store them in a jar, then sprinkle them on salads, oatmeal, or roasted vegetables all week for an easy texture boost.
  • If your squash cubes are not caramelizing, your oven might not be hot enough or the pan is overcrowded, so next time use two pans or crank the heat up to 450°F.
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