If you are craving a vibrant, hearty dish that brings together the comforting sweetness of roasted butternut squash with the savory richness of tender steak, then this Butternut Squash Garlic Herb Steak Bowl Recipe is an absolute must-try. It’s a beautiful harmony of textures and flavors, with fluffy quinoa as the perfect base, a luscious garlic herb sauce adding creamy brightness, and fresh herbs elevating every bite. Trust me, once you make this bowl, it’ll quickly become a go-to recipe that feels both nourishing and indulgent all at once.
Ingredients You’ll Need
For this Butternut Squash Garlic Herb Steak Bowl Recipe, the ingredient list is refreshingly simple yet thoughtfully curated. Each component plays a key role, from the sweet, caramelized squash that adds color and earthiness, to the perfectly seared steak bringing savory depth, plus herbs and garlic that infuse the bowl with freshness and a hint of warmth.
- Butternut squash, 2 cups peeled and diced: Roasting brings out its natural sweetness and creates a tender texture that contrasts beautifully with the steak.
- Garlic cloves, 3 minced: Essential for that punch of flavor in the creamy herb sauce.
- Fresh parsley, 1 tablespoon chopped: Adds a bright, grassy note and lovely green for garnish.
- Fresh thyme leaves, 1/2 teaspoon: Brings subtle earthiness to both the squash and sauce.
- Fresh rosemary, 1/2 teaspoon chopped: Its piney fragrance perfectly complements the steak’s richness.
- Quinoa, 1 cup rinsed: A nutritious, fluffy grain base that soaks up the flavors beautifully.
- Water, 2 cups: For cooking the quinoa to flawless tenderness.
- Sirloin or ribeye steak, 1 pound cut into cubes: The star protein, with plenty of marbling for juiciness.
- Heavy cream or Greek yogurt, 1/2 cup: Creates a silky garlic herb sauce that ties the dish together.
- Olive oil, 2 tablespoons: For roasting, searing, and adding richness.
- Kosher salt and freshly ground black pepper, 1/2 teaspoon each divided: Seasoning essentials that enhance every element.
How to Make Butternut Squash Garlic Herb Steak Bowl Recipe
Step 1: Preheat and Roast the Butternut Squash
Start by preheating your oven to 400°F to get ready for roasting the squash. Toss the diced butternut squash with olive oil, half the salt and pepper, and half the fresh herbs. Spread it out evenly on a baking sheet to ensure each cube caramelizes deliciously. Roast for 25 to 30 minutes, stirring halfway through, until it’s gloriously golden and tender enough to melt in your mouth.
Step 2: Cook the Quinoa
While the squash roasts, bring the water to a boil and add your rinsed quinoa. Once it returns to a boil, reduce the heat, cover, and simmer for 15 minutes. This process yields fluffy grains that have a gentle nuttiness, making a perfect, light base for this bowl. Let it rest covered for a few minutes, then fluff it gently with a fork to keep the texture light and airy.
Step 3: Sear the Steak Cubes
Pat your steak cubes dry to ensure a nice crust forms. Season with the remaining salt and pepper. Heat your skillet over medium-high heat and add olive oil, then place the steak in a single layer without crowding. Sear for 2 to 3 minutes per side to get that golden-brown exterior and juicy interior. After cooking, let the meat rest—this step keeps it tender and flavorful.
Step 4: Make the Garlic Herb Sauce
Combine the sautéed garlic, remaining fresh herbs, heavy cream or Greek yogurt, and a pinch of salt in a blender. Whirr it for about 30 to 45 seconds until the sauce is silky smooth and fragrant. This creamy element adds brightness and cool contrast to the warm, rich ingredients in the bowl.
Step 5: Assemble the Butternut Squash Garlic Herb Steak Bowl Recipe
Divide your fluffy quinoa into bowls first, then artfully arrange roasted butternut squash and succulent steak cubes atop. Generously drizzle with the garlic herb sauce and sprinkle fresh parsley for a pop of color and freshness. Serve immediately while everything is warm and inviting.
How to Serve Butternut Squash Garlic Herb Steak Bowl Recipe
Garnishes
Fresh parsley is a wonderful garnish for this dish, adding a vibrant green hue and herbaceous zing. You can also sprinkle a pinch of smoked paprika or a drizzle of high-quality olive oil for an extra layer of flavor that elevates the dish visually and gastronomically.
Side Dishes
This bowl is quite complete on its own, but if you want to round out the meal, consider a crisp green salad with a tangy vinaigrette or roasted seasonal vegetables to complement the sweet and savory notes. A warm crusty bread or garlic naan would also be great for soaking up the garlic herb sauce.
Creative Ways to Present
Try serving this bowl in hollowed-out butternut squash halves for a stunning presentation. You can also layer the ingredients in a clear glass jar for a portable meal or use colorful bowls to enhance the inviting appeal. Adding a sprinkle of toasted nuts, like pepitas or slivered almonds, can add extra crunch and contrast.
Make Ahead and Storage
Storing Leftovers
Store any leftover components separately in airtight containers to maintain freshness. Quinoa, squash, and steak keep well in the fridge for up to 3 days, allowing you to quickly assemble a fresh bowl when hunger strikes again.
Freezing
The roasted butternut squash and cooked steak can be frozen individually for up to 2 months. Keep them in portioned freezer-safe containers or bags. Quinoa freezes well too, but the texture may soften slightly upon thawing, which is still perfectly fine for reheated meals.
Reheating
Gently reheat the steak and squash in a skillet over medium heat to revive their textures, while warming quinoa in the microwave or on the stovetop with a splash of water to prevent drying out. Add the garlic herb sauce fresh before serving for the best flavor and creaminess.
FAQs
Can I use other types of steak for this recipe?
Absolutely! While sirloin or ribeye are preferred for their tenderness and flavor, you can substitute with flank or skirt steak. Just adjust the cooking time accordingly to avoid overcooking.
Is it possible to make this recipe vegan or vegetarian?
Yes! Swap the steak for hearty roasted mushrooms or marinated tofu, and use a plant-based yogurt instead of heavy cream for the sauce to keep the flavors vibrant and satisfying.
Can I prepare any parts of this recipe ahead of time?
Definitely. Roasting the squash and cooking the quinoa in advance saves time on the day you want to serve the bowl. Just store them separately and reheat before assembling with freshly seared steak and sauce.
What if I don’t have fresh herbs?
While fresh herbs make a big difference, you can use dried herbs in a pinch. Use about one-third the amount of dried herbs to avoid overpowering the dish, and add them when roasting the squash or cooking the sauce.
How can I make the garlic herb sauce thicker or thinner?
If you prefer a thicker sauce, use Greek yogurt or reduce the heavy cream slightly before blending. To thin the sauce, add a little water, milk, or extra cream gradually until you reach your desired consistency.
Final Thoughts
This Butternut Squash Garlic Herb Steak Bowl Recipe is a meal that truly feels like a warm hug on a plate. Balancing sweet, savory, creamy, and fresh elements, it’s a delightful dish to make any day you want to treat yourself or loved ones. Give it a try—you’ll find the comforting flavors and textures hard to resist and hard to forget.
Print
Butternut Squash Garlic Herb Steak Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Butternut Squash Garlic Herb Steak recipe is a comforting and flavorful dish combining tender roasted butternut squash, perfectly seared steak cubes, and a creamy garlic herb sauce served atop fluffy quinoa. The blend of fresh herbs and garlic creates a vibrant sauce that elevates every bite. Ideal for a wholesome weeknight dinner, it balances protein, vegetables, and grains into a colorful, satisfying bowl.
Ingredients
Roasted Butternut Squash
- 2 cups butternut squash, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 tablespoon fresh parsley, chopped (half of the 1 tablespoon total)
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh rosemary, chopped
Quinoa
- 1 cup quinoa, rinsed thoroughly
- 2 cups water
Steak
- 1 pound sirloin or ribeye steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Garlic Herb Sauce
- 3 garlic cloves, minced and sautéed
- 1/2 cup heavy cream or Greek yogurt
- 1/2 tablespoon fresh parsley, chopped (remaining half)
- Pinch of kosher salt
Instructions
- Preheat Oven: Set your oven to 400°F (204°C) to prepare for roasting the butternut squash.
- Roast Butternut Squash: In a large bowl, toss the diced butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and half of the chopped herbs (parsley, thyme, and rosemary). Spread the squash in a single layer on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden brown and tender.
- Cook Quinoa: Bring 2 cups of water to a boil in a medium saucepan. Add rinsed quinoa and return to a boil. Reduce heat to low, cover tightly, and simmer for 15 minutes until all water is absorbed. Remove from heat and let it stand covered for 5 minutes. Fluff quinoa with a fork and set aside.
- Sear Steak: Heat a cast iron skillet over medium-high heat for 2 minutes. Pat steak cubes dry, season with remaining salt and pepper. Add 1 tablespoon olive oil to the hot skillet. Add steak cubes in a single layer without overcrowding. Sear each side for 2 to 3 minutes until well-browned and cooked to your preferred doneness. Transfer to a plate and let rest for 5 minutes.
- Prepare Garlic Herb Sauce: Sauté the minced garlic until fragrant. In a blender or food processor, combine the sautéed garlic, heavy cream or Greek yogurt, remaining chopped parsley, and a pinch of salt. Blend on high for 30 to 45 seconds until smooth and creamy. Taste and adjust seasoning if needed.
- Assemble Bowls: Divide the cooked quinoa evenly into four bowls. Top each bowl with roasted butternut squash and seared steak cubes. Drizzle generously with the creamy garlic herb sauce and garnish with additional fresh parsley. Serve immediately while warm.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter, tangier sauce.
- For a different protein option, chicken or tofu cubes can be used instead of steak.
- Make sure the steak cubes are patted dry before searing to ensure a good crust forms.
- If fresh herbs are unavailable, you may use dried herbs, but reduce quantities by half.
- Leftovers reheat well and make a great next-day meal.
