Description
Butternut Squash and Garlic Herb Steak Bowls are cozy, hearty, and full of flavor. Tender steak, roasted squash, and a creamy garlic herb finish make this an easy yet satisfying dinner.
Ingredients
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1 medium butternut squash, peeled and cubed
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1 lb steak (sirloin or ribeye recommended)
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3 cloves garlic, minced
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3 tablespoons olive oil, divided
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1 tablespoon fresh rosemary, chopped
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1 tablespoon fresh thyme, chopped
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Salt, to taste
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Black pepper, to taste
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Optional base: cooked grains (brown rice, quinoa, or farro)
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Optional garnish: fresh parsley or extra herbs
Instructions
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Preheat oven to 400°F (200°C).
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Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and fork-tender.
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While squash roasts, season steak with salt, pepper, rosemary, and thyme. Let rest at room temperature for 15 minutes.
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Heat a skillet over medium-high heat with remaining olive oil. Sear steak for 4–5 minutes per side, or until desired doneness.
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Remove steak from pan and rest for 5 minutes, then slice into bite-size pieces.
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Gently warm minced garlic in the skillet for 30–60 seconds (do not brown).
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Assemble bowls with grains (if using), roasted squash, and steak. Spoon garlic herb oil over the top.
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Serve warm and enjoy.
Notes
Sirloin is lean and budget-friendly; ribeye adds extra richness.
For meal prep, store steak and squash separately for best texture.
Add a dollop of yogurt sauce or drizzle of tahini for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting & Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 95 mg