Butternut Squash Steak Bowls (Printable)

Caramelized squash, tender steak, and fluffy quinoa tossed with vibrant greens and creamy avocado in a zesty lime-cilantro dressing.

# What You'll Need:

→ Vegetables & Grains

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, 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 - 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

# Directions:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper. 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.
02 - Roast squash 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 well, and let marinate at room temperature for at least 15 minutes, or up to 2 hours refrigerated for deeper 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 steak 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 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. Drizzle with lime cilantro dressing and serve immediately.

# Expert Tips:

01 -
  • Every bite delivers contrast: sweet squash against smoky steak, creamy avocado beside crunchy pepitas.
  • It looks impressive but uses simple techniques you already know.
  • The lime cilantro dressing brightens everything without overwhelming the natural flavors.
  • Leftovers keep beautifully for next-day lunches.
02 -
  • Let the steak rest after cooking or all the juices will run out onto your cutting board instead of staying in the meat.
  • Spread the squash in a single layer with space between the cubes so they roast instead of steam into mush.
  • Slice the steak against the grain, not with it, or every bite will be chewy no matter how perfectly you cooked it.
03 -
  • Let your skillet get truly hot before adding the steak so you get a good sear without sticking.
  • Taste the dressing before drizzling and adjust the honey or lime, every lime is different.
  • If your squash cubes are uneven sizes, put the smaller ones in the center of the pan where it's cooler so they don't burn.
Go back