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Butternut Squash Steak Bowls

Best Butternut Squash Steak Bowls (40-Min)

These butternut squash steak bowls combine tender garlic-herb marinated steak with caramelized squash and fresh greens. Perfect for meal prep. Get the recipe...
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinners
Cuisine: American
Calories: 425

Ingredients
  

  • 1½ pounds sirloin steak cut into 1-inch cubes
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon black pepper
  • ¾ teaspoon sea salt
  • 1 medium butternut squash about 2 pounds, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4 cups mixed greens or arugula
  • 2 cups cooked quinoa or brown rice
  • ½ cup crumbled feta cheese
  • ¼ cup toasted pumpkin seeds
  • Balsamic glaze for drizzling

Method
 

  1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
  2. In a medium bowl, combine the steak cubes with minced garlic, 2 tablespoons olive oil, rosemary, thyme, black pepper, and salt. Toss until the meat is evenly coated and set aside to marinate while you prepare the squash.
  3. Spread the cubed butternut squash on the prepared baking sheet in a single layer, ensuring pieces don't touch. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper.
  4. Roast the butternut squash for 25-30 minutes, flipping halfway through, until the edges are golden brown and caramelized.
  5. While the squash roasts, heat a large cast-iron skillet over medium-high heat until very hot.
  6. Add the marinated steak cubes in a single layer, working in batches if needed to avoid crowding. Sear for 2-3 minutes per side until a golden crust forms and the internal temperature reaches 130°F for medium-rare.
  7. Remove the steak from heat and let it rest for 5 minutes while you assemble the bowls.
  8. Divide the cooked quinoa or rice among four bowls. Top each with mixed greens, roasted butternut squash, and sliced steak.
  9. Finish each bowl with crumbled feta cheese, toasted pumpkin seeds, and a drizzle of balsamic glaze.