Save The first time I made these bowls, it was a rainy Tuesday and I was craving something that felt like a hug in a bowl. I had a butternut squash sitting on my counter that had been there for days, and a steak I'd picked up on impulse. Now this combination has become my go-to when I want dinner to feel special without spending hours in the kitchen.
Last winter my sister came over exhausted from work, and I put these bowls down in front of her without saying much. She took one bite, closed her eyes, and whispered that she wished someone would deliver this to her office every day. That's the power of combining seared steak with sweet roasted squash.
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Ingredients
- 2 cups butternut squash, peeled and diced: The natural sweetness balances perfectly against the savory steak and rich sauce
- 3 garlic cloves, sautéed: Sautéing first mellows the bite and brings out a mellow sweetness
- 1 tablespoon chopped fresh parsley: Fresh herbs make the sauce taste bright and alive
- 1/2 teaspoon chopped thyme: Earthy and warm, pairs beautifully with roasted vegetables
- 1/2 teaspoon chopped rosemary: A little goes a long way toward making everything taste cozy
- 1 cup quinoa, rinsed: Fluffy and neutral, it's the perfect base to soak up that garlic cream sauce
- 2 cups water: The perfect ratio for fluffy quinoa every time
- 1 pound steak, cubed: Sirloin or ribeye work best, cut into bite-sized pieces for easy eating
- 1/2 cup heavy cream or Greek yogurt: Creates that velvety sauce that makes these bowls feel restaurant-worthy
- 2 tablespoons olive oil: One for roasting, one for searing, distributed wisely
- 1/2 teaspoon salt, divided: Season each component separately for layers of flavor
- 1/2 teaspoon black pepper, divided: Fresh-cracked adds the best aroma and depth
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Instructions
- Roast the squash:
- Preheat your oven to 400°F and toss those squash cubes with olive oil, salt, pepper, and half your herbs. Spread them on a baking sheet and let them roast for 25 to 30 minutes, giving them a stir halfway through when you catch that nutty aroma filling your kitchen.
- Cook the quinoa:
- Bring your water to a boil, dump in the rinsed quinoa, then turn it down to a simmer. Cover it up and let it do its thing for 15 minutes until all the water disappears and the grains are fluffy and light.
- Sear the steak:
- Get your cast iron screaming hot over medium-high heat. Pat those steak cubes dry with paper towels (this helps them brown), season them well, and sear for 2 to 3 minutes per side until they're gorgeous and caramelized.
- Blend the sauce:
- Throw your sautéed garlic, cream or yogurt, remaining herbs, and a pinch of salt into your blender. Let it run until everything is completely smooth and creamy, scraping down the sides if needed.
- Assemble your bowls:
- Scoop quinoa into four bowls, top with roasted squash and those beautiful steak bites, then drizzle generously with your garlic herb cream sauce. Finish with a sprinkle of fresh parsley and serve while everything's still warm.
Save These bowls have become my default when friends say they're coming over and I haven't planned anything fancy. Something about having your own complete little world of flavors in a bowl makes people feel taken care of.
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Make Ahead Magic
I've learned to roast extra squash and cook double batches of quinoa on Sundays. During the week, all I need to do is sear the steak and blend the sauce, and dinner comes together in about ten minutes flat.
Steak Secrets
Cutting the steak into cubes before searing gives you more surface area for that caramelized crust to form. Just don't crowd the pan or the meat will steam and you'll lose all that beautiful browning.
Sauce Success
If your sauce feels too thick, add a teaspoon of water at a time until it reaches drizzle consistency. Too thin? Let it sit for five minutes or blend in a few more herbs to thicken it up naturally.
- Room temperature ingredients blend more smoothly
- Taste and adjust salt before serving
- The sauce keeps for three days in the fridge
Save Hope these bowls bring you the same cozy comfort they've brought to my kitchen on countless weeknights.
Recipe Questions
- → Can I use a different cut of steak?
Yes, flank steak, New York strip, or tenderloin work well. Just adjust cooking time based on thickness and desired doneness.
- → How do I store leftovers?
Keep components in separate airtight containers for up to 4 days. Reheat steak and squash gently, then assemble fresh bowls.
- → What can I substitute for quinoa?
Farro, brown rice, or couscous make excellent alternatives. Adjust cooking time according to grain package instructions.
- → Is the garlic herb sauce dairy-free?
The traditional sauce uses heavy cream or Greek yogurt. For dairy-free, use coconut cream or cashew cream blended with herbs.
- → Can I cook the steak differently?
Grill the steak cubes instead of searing, or cook whole steaks and slice after resting. Adjust cooking time to your preferred method.
- → How do I know when squash is done roasting?
The squash is ready when golden brown on edges and easily pierced with a fork, about 25–30 minutes at 400°F.
