Butternut Squash Steak Bowls (Printable)

Roasted squash, seared steak, quinoa, and fresh greens with tangy lime-cilantro dressing.

# What You’ll Need:

→ Vegetables and 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 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

# 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 the prepared baking sheet in a single layer. Roast for 25–30 minutes, stirring once halfway through, until golden and tender.
03 - While squash roasts, combine marinade ingredients in a shallow dish or zip-top bag. Add steak, coat well, 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 or 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 - While steak rests, whisk together lime juice, 3 tablespoons olive oil, honey, cilantro, salt, and pepper in a small bowl.
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. Drizzle with lime cilantro dressing and serve immediately.

# Expert Tips:

01 -
  • Every bite delivers creamy, sweet, smoky, and tangy all at once without feeling heavy.
  • It looks impressive enough for company but comes together with mostly hands-off roasting and simmering.
  • Leftovers pack beautifully for lunch and taste even better the next day when the flavors marry.
02 -
  • Letting the steak rest after cooking keeps the juices inside instead of pooling all over your cutting board.
  • Crowding the squash on the pan steams it instead of roasting, so use two sheets if yours is small.
  • Rinsing quinoa in a fine-mesh strainer removes the natural coating that can taste bitter or soapy.
03 -
  • Use a sharp vegetable peeler on the squash and work in long strokes to save your wrist and avoid frustration.
  • Let your skillet get truly hot before the steak hits the pan, that sizzle is what builds the crust and locks in juice.
  • Taste your dressing before drizzling and adjust the honey if your lime is extra tart or add a pinch of salt if it feels flat.
Go Back