Pin Recipe The smell of roasting squash and sizzling steak filling my apartment on a Tuesday evening felt like a reward after a chaotic week. I hadnt planned to make something so elaborate, but the butternut squash sitting on my counter looked too inviting to ignore. My roommate wandered in, drawn by the aromas, and we ended up eating these bowls standing at the kitchen counter because neither of us wanted to wait to set the table.
I first made this for a dinner with friends who claimed they didnt like squash, and watched them go back for seconds. The caramelization that happens in the hot oven changes everything, turning humble vegetables into something almost candy like. Now its my go to when I want to impress people without spending the entire evening chained to the stove.
Ingredients
- 1 medium butternut squash: Look for one that feels heavy for its size with a matte skin, avoiding any green spots which indicate it was picked too early
- 1 cup quinoa: Rinse thoroughly under cold water until the water runs clear to remove bitter saponin coating
- 2 cups low-sodium broth: Homemade or store bought both work, but broth adds layers of flavor that water alone cannot provide
- 1 pound flank steak: Flank has great beefy flavor and becomes tender when sliced thinly against the grain
- 3 tablespoons olive oil: Divided between roasting squash, marinating steak, and the dressing
- 1 tablespoon soy sauce: Use tamari if you need this to be gluten free, the flavor is nearly identical
- 1 teaspoon smoked paprika: This subtle smokiness makes the steak taste like it came off a grill
- 1 ripe avocado: Ready when it yields slightly to gentle pressure but still feels firm
- 2 tablespoons pumpkin seeds: Toasting them in a dry pan for just 2 minutes makes them incredibly fragrant
Instructions
- Roast the squash:
- Preheat your oven to 425°F and toss the cubed squash with olive oil, cumin, garlic powder, salt, and pepper until every piece glistening. Spread on a parchment lined baking sheet and roast for 25 to 30 minutes, flipping halfway through.
- Marinate the steak:
- Whisk together olive oil, soy sauce, minced garlic, smoked paprika, cumin, salt and pepper in a shallow dish. Add the steak and turn to coat, letting it sit at room temperature for at least 15 minutes while the squash roasts.
- Cook the quinoa:
- Bring quinoa and broth to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and fluff with a fork before covering again to steam.
- Grill the steak:
- Heat a cast iron skillet over medium high until nearly smoking. Shake excess marinade from the steak and cook for 4 to 5 minutes per side for medium rare. Let rest for 5 minutes before slicing thinly against the grain.
- Make the dressing:
- Whisk together lime juice, olive oil, honey, chopped cilantro, salt and pepper until emulsified. Taste and adjust the honey if your limes were particularly tart.
- Assemble the bowls:
- Divide quinoa and greens among four bowls, then arrange roasted squash, sliced steak, avocado, red onion, and pumpkin seeds on top. Drizzle generously with dressing and serve while the steak is still warm.
Pin Recipe My partner still talks about the night I made this for our anniversary, mostly because I accidentally set off the smoke alarm while searing the steak. We ended up eating with all the windows open in January, laughing between bites of sweet squash and spicy beef, and somehow the chaos made it taste better.
Meal Prep Magic
I learned to roast a double batch of squash and cook extra quinoa on Sunday, which turns weekday lunches into assembly rather than cooking. The components keep beautifully in separate containers for up to 4 days, and I just add fresh avocado and dressing right before eating.
Making It Your Own
Sometimes I swap in sweet potatoes when squash feels too wintery, or use cauliflower rice for a lighter version. The steak can easily become grilled chicken thighs or even crispy tofu, and the dressing works just as well with basil instead of cilantro if thats what you have growing.
Getting The Texture Right
The magic of this bowl lives in the contrast between creamy avocado, crunchy seeds, tender squash, and the slight chew of steak. I always aim for squash thats caramelized on edges but still holds its shape, and I never skip toasting the pumpkin seeds because that minute of effort transforms them completely.
- Spread squash in a single crowded layer so it roasts instead of steams
- Slice your avocado at the last minute to prevent browning
- Toss the pumpkin seeds into the hot pan after you remove the steak to use residual heat
Pin Recipe Hope these bowls bring as much comfort to your table as they have to mine over the years. Sometimes the simplest meals become the ones we remember most.
Recipe FAQs
- → What are good substitutions for quinoa?
Brown rice or farro make excellent alternatives to quinoa, offering a similar hearty base. You can also use couscous or even roasted sweet potato cubes if you prefer.
- → How can I adjust the spice level of the steak?
To add more heat, incorporate a pinch of cayenne pepper or red pepper flakes into the steak marinade. For a milder flavor, simply reduce the amount of smoked paprika.
- → Can I prepare components of this dish in advance?
Absolutely! The butternut squash can be roasted a day ahead, and the steak can marinate for up to two hours in the refrigerator. The dressing can also be made and stored separately. Assemble just before serving for best results.
- → What if I don't have fresh cilantro for the dressing?
While fresh cilantro offers the best flavor, you can substitute with fresh parsley for a milder, herbaceous note, or use a smaller amount of dried cilantro if fresh is unavailable.
- → How can I make this dish dairy-free?
This specific dish is naturally dairy-free as written. Just ensure any broth used is dairy-free and avoid adding optional toppings like crumbled feta or goat cheese if you need to maintain a dairy-free profile.
- → What other greens can I use?
Beyond baby spinach or mixed greens, arugula for a peppery kick, chopped kale (massaged first), or even crisp romaine lettuce would work wonderfully as a base for these bowls.