Savory Butternut Squash & Garlic Herb Steak Bowls
Tender steak cubes paired with golden roasted butternut squash and fluffy quinoa, drizzled with a luscious garlic herb sauce featuring fresh parsley, thyme, and rosemary. A cozy, satisfying, and easy-to-make meal perfect for any night.
Equipment
- Oven
- Baking sheet
- Medium saucepan
- Skillet
- Blender
Ingredients
For the Roasted Butternut Squash
- 2 cups butternut squash peeled and diced
- 1 tbsp olive oil for roasting
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp fresh thyme chopped
- 0.5 tsp fresh rosemary chopped
For the Steak Cubes
- 1 lb steak sirloin or ribeye, cut into cubes
- 1 tbsp olive oil for searing
- 0.5 tsp salt for seasoning
- 0.5 tsp black pepper for seasoning
For the Quinoa
- 1 cup quinoa rinsed
- 2 cups water to cook quinoa
For the Garlic Herb Sauce
- 3 cloves garlic sautéed
- 0.5 cup heavy cream or Greek yogurt for creamy sauce
- 1 tbsp fresh parsley chopped
- 0.5 tsp salt a pinch, to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, salt, pepper, fresh thyme, and rosemary. Spread on a baking sheet in a single layer. Roast for 25 to 30 minutes until tender and golden.
- Step 2: While squash roasts, bring 2 cups water to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until fluffy. Fluff with a fork and keep warm.
- Step 3: Heat a skillet over medium-high heat with 1 tbsp olive oil. Season steak cubes with salt and pepper. Sear for 2–3 minutes per side until nicely browned. Remove from pan and let rest.
- Step 4: In a blender, combine sautéed garlic cloves, heavy cream or Greek yogurt, chopped parsley, and a pinch of salt. Blend until smooth and creamy.
- Step 5: To assemble, spoon quinoa into bowls, top with roasted butternut squash and steak cubes. Drizzle garlic herb sauce over the top and garnish with extra parsley. Serve warm and enjoy.
Notes
Swap heavy cream with Greek yogurt for a lighter sauce. Try using chicken thighs or pork tenderloin cubes instead of steak for variation. Leftovers keep well refrigerated for up to 3 days. Reheat gently and add sauce fresh.