Butternut Squash Steak Bowls with Garlic Herb Sauce
This butternut squash steak bowl recipe starts with cubed butternut squash roasted until tender and lightly caramelized. While the squash roasts, cook quinoa, sear steak in a hot skillet, and whisk together a simple garlic herb sauce with parsley, lemon, olive oil, Dijon mustard, and a touch of honey.
Ingredients
For the Roasted Butternut Squash
- 1 medium butternut squash about 2½ to 3 pounds
- 1½ tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme optional
- For the Quinoa Bowl Base
- 1 cup uncooked quinoa rinsed
- 2 cups low-sodium chicken broth beef broth, vegetable broth, or water
- ¼ teaspoon salt
- 4 cups baby arugula chopped kale, or mixed greens
For the Garlic Herb Steak
- 1 pound sirloin steak flank steak, or strip steak
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Garlic Herb Sauce
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove finely grated
- ¼ cup finely chopped fresh parsley
- 1 tablespoon chopped fresh chives optional
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For Serving
- ½ cup crumbled feta cheese optional
- ¼ cup roasted pumpkin seeds or pepitas
- ¼ cup thinly sliced red onion
- Lemon wedges
- Extra chopped parsley
- Balsamic glaze optional
Instructions
Roast the Butternut Squash
- Preheat the oven to 425°F (220°C).
- Line a large baking sheet with parchment paper for easier cleanup.
- Peel the butternut squash, remove the seeds, and cut it into ¾-inch cubes.
- Add the squash to a large bowl with olive oil, salt, black pepper, garlic powder, smoked paprika, and dried thyme.
- Toss until all pieces are evenly coated.
- Spread the squash in a single layer on the prepared baking sheet. Do not overcrowd the pan.
- Roast for 25 to 30 minutes, turning the squash halfway through, until fork-tender and lightly caramelized around the edges.
Cook the Quinoa
- Rinse quinoa in a fine-mesh strainer under cold running water.
- Add the rinsed quinoa, broth or water, and salt to a medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 15 minutes.
- Remove from the heat and let it rest, covered, for 5 minutes.
- Fluff the quinoa with a fork and set aside.
Make the Garlic Herb Sauce
- Add olive oil, lemon juice, Dijon mustard, honey, grated garlic, parsley, chives, salt, and black pepper to a small bowl or jar.
- Whisk until the sauce looks combined and slightly thickened.
- Taste and adjust as needed.
- Add more lemon juice for brightness, honey for sweetness, or salt and pepper for balance.
- Set aside until ready to assemble the steak bowls.
Cook the Garlic Herb Steak
- Pat the steak dry with paper towel.
- Rub the steak with olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
- Let the steak sit at room temperature for 10 to 15 minutes while the squash finishes roasting.
- Heat a cast-iron skillet or heavy skillet over medium-high heat.
- Add the steak and cook undisturbed for 3 to 5 minutes on the first side.
- Flip the steak and cook for another 3 to 5 minutes, depending on its thickness and preferred doneness.
- Transfer the steak to a cutting board and rest it for at least 5 to 10 minutes.
- Slice thinly against the grain before serving.
Assemble the Butternut Squash Steak Bowls
- Divide cooked quinoa between four bowls.
- Add a handful of arugula, kale, or mixed greens to each bowl.
- Arrange roasted butternut squash and sliced steak over the quinoa.
- Add red onion, feta cheese, and pumpkin seeds.
- Drizzle each bowl with garlic herb sauce.
- Add extra parsley, lemon wedges, or a small drizzle of balsamic glaze if desired.
- Serve immediately while the steak and squash are warm.