Butternut Squash Steak Bowls (Printable)

Sweet roasted squash and smoky steak over quinoa with tangy lime-cilantro dressing for a complete meal.

# What You'll Need:

→ Vegetables & 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 - 1/2 small red onion, thinly sliced
07 - 2 tablespoons pumpkin seeds or pepitas, 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

# 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 once 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, 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, 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 equally 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 texture you crave lands in one bowl: tender squash, juicy steak, creamy avocado, and crunchy pepitas.
  • The lime cilantro dressing ties everything together with a bright, tangy finish that wakes up your taste buds.
  • It looks impressive enough for company but comes together with simple roasting and searing.
  • Leftovers hold up beautifully in the fridge, making weekday lunches feel like a treat instead of a chore.
02 -
  • Let the steak rest after cooking or all those juices will run onto your cutting board instead of staying in the meat.
  • Spread the squash in a single layer on the pan, crowding causes steaming instead of caramelizing and you lose those sweet, crispy edges.
  • Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until they smell nutty and start to pop.
03 -
  • Slice the steak as thinly as you can against the grain, it turns even a tougher cut into tender, melt-in-your-mouth bites.
  • Taste the dressing before you drizzle and adjust the honey or lime to match your mood, some days I want it tangier, other days a little sweeter.
  • If you have extra time, marinate the steak for a full two hours in the fridge, the flavors deepen and the meat becomes even more flavorful.
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