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
Scale
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.
