Pin it The first time I made these bowls, it was a rainy Tuesday and I was craving something that felt like a warm hug but wouldn't leave me feeling heavy for hours. I had a butternut squash sitting on my counter that I'd bought on impulse at the farmers market, and some steak in the freezer from a bulk buy weeks ago. The combination ended up being exactly what I didn't know I needed.
I served this to my brother last month when he was recovering from the flu and he actually asked for the recipe, which never happens. He said it was the first thing he'd eaten that actually tasted like something in days. There's something about the sweetness of roasted squash against the savory steak that just works.
Ingredients
- 2 cups butternut squash, peeled and diced: Fresh squash gives the best texture, but frozen works in a pinch
- 3 garlic cloves, sautéed: Sautéing first takes away that raw bite and adds sweetness
- 1 tablespoon chopped fresh parsley, plus extra for garnish: Don't skip the extra on top, it makes everything look finished
- 1/2 teaspoon chopped thyme: Fresh herbs here make such a difference in the sauce
- 1/2 teaspoon chopped rosemary: A little goes a long way with rosemary's piney flavor
- 1 cup quinoa, rinsed: Rinsing removes the bitter coating that quinoa naturally has
- 2 cups water: Exact ratio matters for fluffy quinoa every time
- 1 pound steak (sirloin or ribeye), cut into cubes: Sirloin gives great flavor, ribeye stays more tender
- 1/2 cup heavy cream or Greek yogurt: Greek yogurt adds tang, cream gives luxury
- 2 tablespoons olive oil: Divide this between the squash and steak
- 1/2 teaspoon salt, divided: Season in layers for the best flavor
- 1/2 teaspoon black pepper, divided: Freshly cracked makes a noticeable difference
Instructions
- Roast the squash:
- Preheat your oven to 400°F and toss that squash with olive oil, salt, pepper, and half your herbs until every piece is coated. Spread it out on a baking sheet so it has room to get golden and roast for 25 to 30 minutes, giving it a stir halfway through.
- Cook the quinoa:
- Bring your water to a boil, add the rinsed quinoa, then turn it down to low and cover it tight. Let it simmer for 15 minutes until all the water disappears and the grains are fluffy, then set it aside.
- Sear the steak:
- Get your cast iron skillet nice and hot over medium-high heat while you pat the steak cubes completely dry. Season them with the remaining salt and pepper, then sear in hot oil for about 2 to 3 minutes per side until they're beautifully browned.
- Make the sauce:
- Blend the sautéed garlic with your cream or yogurt and remaining herbs until it's silky smooth, then taste it and add a pinch of salt if it needs it.
- Build the bowls:
- Start with a bed of quinoa, arrange those roasted squash cubes and steak bites on top, then finish with a generous drizzle of sauce and some fresh parsley.
Pin it This recipe has become my go-to for meal prep Sundays because everything holds up so well in the fridge. I actually think the flavors get better after a day, which is rare with grain bowls.
Making Ahead
You can roast the squash and cook the quinoa up to three days ahead. Store everything separately and reheat the squash at 350°F for about 10 minutes to bring back that roasted flavor.
Steak Perfection
I've learned that cubing steak before searing gives you more surface area for seasoning and crust. Just don't crowd the pan or the temperature drops and you lose that beautiful sear.
Sauce Variations
Sometimes I add a squeeze of lemon juice to brighten the sauce, especially in summer when I want something lighter. A pinch of smoked paprika can add this lovely depth that makes people wonder what your secret ingredient is.
- Try blending in a handful of fresh spinach for color
- Add a teaspoon of Dijon mustard for extra kick
- Thin with a little pasta water if it gets too thick
Pin it Hope this becomes one of those recipes you turn to without thinking, the kind that feels like home no matter the season.
Recipe FAQs
- → Can I prepare the components ahead of time?
Absolutely. The roasted squash, cooked quinoa, seared steak, and garlic herb sauce each store separately in airtight containers for up to 4 days. Reheat gently before assembling into bowls for fresh, satisfying meals throughout the week.
- → What cuts of steak work best for these bowls?
Sirloin and ribeye are excellent choices, offering great flavor and tenderness when cubed and seared. You can also use flank steak, New York strip, or even tender cuts like filet mignon for a more luxurious variation. Cut against the grain before cubing for optimal texture.
- → How do I make the sauce dairy-free?
Simply replace the heavy cream or Greek yogurt with full-fat coconut cream, cashew cream, or a dairy-free yogurt alternative. The blender emulsifies these plant-based options beautifully, creating the same velvety consistency and rich flavor profile.
- → Can I roast the squash ahead of time?
Yes. Roast the butternut squash cubes up to 3 days in advance and store in the refrigerator. Reheat in a 375°F oven for 10 minutes or in the microwave until warmed through before adding to your assembled bowls.
- → What grain alternatives can I use instead of quinoa?
Farro adds a chewy, nutty texture, while brown rice provides a wholesome, hearty base. Cauliflower rice works well for a low-carb option, and couscous offers a lighter, fluffier alternative that still absorbs the creamy sauce beautifully.
- → How do I know when the steak is done?
Use an instant-read thermometer inserted into the thickest cube. Aim for 130-135°F for medium-rare, 140-145°F for medium, or 150-155°F for medium-well. Remember the steak continues cooking slightly while resting, so remove from heat just before reaching your desired doneness.