Butternut Squash Garlic Herb Steak Bowls
Butternut Squash Garlic Herb Steak Bowls combine juicy herb-seared steak, caramelized roasted butternut squash, fluffy quinoa, and a creamy garlic herb sauce into one hearty, nourishing meal bowl with bold, balanced flavor.
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
Let the steak rest before serving to keep it juicy. Cut the squash evenly for consistent roasting. Sauce thickness can be adjusted with a splash of milk or broth, and fresh herbs provide the best flavor.