These Butternut Squash Garlic Herb Steak Bowls are the ultimate balance of comfort and nourishment. Juicy herb-seasoned steak, caramelized roasted butternut squash, fluffy quinoa, and a creamy garlic herb sauce come together in one satisfying bowl. This hearty dinner bowl delivers bold flavor, wholesome ingredients, and a restaurant-quality experience you can easily recreate at home.
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Whether you’re planning cozy weeknight dinners or prepping healthy lunches ahead of time, this steak bowl recipe checks every box.
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Ingredients
For the Bowl
- 2 cups butternut squash, peeled and diced
- 1 pound steak (sirloin or ribeye), cubed
- 1 cup quinoa, rinsed
- 2 cups water
For the Garlic Herb Sauce
- 3 garlic cloves, lightly sautéed
- ½ cup heavy cream or plain Greek yogurt
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon fresh thyme, chopped
- ½ teaspoon fresh rosemary, chopped
Seasonings
- 2 tablespoons olive oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Instructions for Butternut Squash Garlic Herb Steak Bowls
Step 1: Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, pepper, and a pinch of herbs. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Step 2: Cook the Quinoa
Bring 2 cups of water to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
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Step 3: Sear the Steak
Heat a cast-iron skillet over medium-high heat. Season steak cubes with salt and pepper. Add remaining olive oil and sear steak for 2–3 minutes per side until browned and juicy. Remove from heat and rest briefly.
Step 4: Make the Garlic Herb Sauce
In a blender or using an immersion blender, combine sautéed garlic, cream (or Greek yogurt), parsley, thyme, rosemary, salt, and pepper. Blend until smooth and creamy.
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Step 5: Assemble the Bowls
Divide quinoa among serving bowls. Top with roasted butternut squash and steak bites. Drizzle generously with garlic herb sauce and garnish with extra parsley if desired.
Pro Tips
- Let steak rest for a few minutes before serving to keep it juicy
- Cut squash into uniform pieces for even roasting
- Warm the sauce slightly before serving for the best texture
- Use a meat thermometer for perfect doneness (140°F for medium)
Why This Recipe Works
- Combines protein, whole grains, and vegetables in one bowl
- Balanced flavors: savory steak, sweet squash, creamy garlic sauce
- Ideal for meal prep and leftovers
- Easy to customize with different grains or sauces
Substitutions & Variations
- Swap quinoa for brown rice, couscous, or farro
- Use flank steak or strip steak instead of ribeye
- Make it dairy-free with coconut cream or dairy-free yogurt
- Add roasted Brussels sprouts or spinach for extra greens
Make-Ahead, Storage & Reheating Guide
- Store components separately in airtight containers
- Keeps well in the refrigerator for up to 4 days
- Reheat steak and squash gently in a skillet or microwave
- Sauce is best stored cold and stirred before use
Serving Ideas for Butternut Squash Garlic Herb Steak Bowls
- Serve with a side green salad for extra freshness
- Add avocado slices for creamy contrast
- Sprinkle with toasted nuts or seeds for crunch
- Finish with a squeeze of lemon for brightness
Nutrition (Per Serving Estimate)
- Calories: ~480
- Protein: 34g
- Carbohydrates: 28g
- Fiber: 4g
- Fat: 26g
- Sodium: ~420mg
Frequently Asked Questions
What’s the best steak for steak bowls?
Sirloin and ribeye offer great tenderness and flavor, but flank steak also works well when sliced thin.
Can I make this recipe ahead of time?
Yes, this bowl is perfect for meal prep. Store ingredients separately and assemble when ready to eat.
Is butternut squash necessary?
You can substitute sweet potatoes, pumpkin, or acorn squash with similar results.
How do I know the steak is cooked properly?
Medium steak reaches an internal temperature of about 140°F and remains slightly pink inside.
These Butternut Squash Garlic Herb Steak Bowls are comforting, flavorful, and satisfying without feeling heavy. With simple ingredients and bold flavors, this recipe delivers a nourishing meal that feels special enough for guests yet easy enough for busy weeknights.
Butternut Squash Garlic Herb Steak Bowls
Equipment
- baking sheet
- skillet or cast-iron pan
- medium saucepan
- blender or immersion blender
- Mixing bowls
Ingredients
- 2 cups butternut squash, peeled and diced
- 1 lb steak (sirloin or ribeye), cubed
- 1 cup quinoa, rinsed
- 2 cups water
- 3 cloves garlic, lightly sautéed
- 1/2 cup heavy cream or plain Greek yogurt
- 1 tbsp fresh parsley, chopped
- 1/2 tsp fresh thyme, chopped
- 1/2 tsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, pepper, and a pinch of herbs. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
- Bring the water to a boil in a saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
- Heat a skillet over medium-high heat. Season the steak cubes with salt and pepper. Add the remaining olive oil and sear the steak for 2–3 minutes per side until browned. Remove from heat and rest briefly.
- In a blender or with an immersion blender, combine the sautéed garlic, cream or yogurt, parsley, thyme, rosemary, salt, and pepper. Blend until smooth and creamy.
- Divide the quinoa among bowls. Top with roasted butternut squash and steak. Drizzle with garlic herb sauce and garnish with extra parsley if desired.
Notes
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