Butternut Squash Steak Bowls (Printable)

Sweet roasted squash and smoky steak over quinoa with fresh greens and zesty lime-cilantro dressing.

# What You 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 - 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 Steps:

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 to 30 minutes, stirring once halfway through, until golden and tender.
03 - Combine all steak marinade ingredients in a shallow dish or zip-top bag. Add steak, coat thoroughly, and marinate at room temperature for 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 to 5 minutes per side for medium-rare or to desired doneness. Transfer to cutting board and rest 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 quinoa and greens 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 -
  • It's a complete meal in one bowl—protein, grains, vegetables, and healthy fat all working together without feeling heavy.
  • The contrast between sweet caramelized squash and savory steak keeps your palate genuinely interested with every bite.
  • You can prep components ahead and assemble in minutes, which means impressive dinners on busy nights are actually possible.
02 -
  • Always slice steak against the grain, even if it seems backwards—this breaks up the muscle fibers and makes every bite tender instead of chewy.
  • Don't skimp on the resting time for the steak; those 5 minutes let the juices redistribute so you don't lose them to your cutting board.
  • The lime dressing is what ties everything together—without it, you've got a nice salad with steak, but with it, you've got something that tastes intentional and bright.
03 -
  • Toast your pumpkin seeds yourself in a dry skillet for 3–4 minutes, shaking constantly—the difference between store-bought and fresh-toasted is the difference between fine and genuinely crave-worthy.
  • If you're nervous about cooking steak, use a meat thermometer set to 130°F for medium-rare; it takes the guesswork out and guarantees results every single time.
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