Hearty bowls with seared steak, roasted squash, quinoa, and garlic herb cream sauce.
# Components:
→ Vegetables
01 - 2 cups butternut squash, peeled and diced
02 - 3 garlic cloves, sautéed
03 - 1 tablespoon chopped fresh parsley, plus extra for garnish
04 - 1/2 teaspoon chopped thyme
05 - 1/2 teaspoon chopped rosemary
→ Grains
06 - 1 cup quinoa, rinsed
07 - 2 cups water
→ Meats
08 - 1 pound steak (sirloin or ribeye), cut into cubes
→ Dairy
09 - 1/2 cup heavy cream or Greek yogurt
→ Oils & Seasonings
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, divided
12 - 1/2 teaspoon black pepper, divided
# Directions:
01 - Preheat the oven to 400°F.
02 - Toss 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, rosemary). Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and tender.
03 - In a medium saucepan, bring 2 cups water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Set aside.
04 - Heat a cast iron skillet over medium-high heat. Pat steak cubes dry and season with remaining salt and pepper. Sear in 1 tablespoon olive oil for 2–3 minutes per side until browned and cooked to desired doneness. Remove from heat and let rest for a few minutes.
05 - In a blender or food processor, combine sautéed garlic, heavy cream or Greek yogurt, remaining herbs, and a pinch of salt. Blend until smooth and creamy.
06 - To assemble, divide quinoa among four bowls. Top with roasted butternut squash and steak bites. Drizzle generously with garlic herb sauce.
07 - Garnish with extra parsley and serve warm.
