Save As the autumn wind rustles outside, there's nothing more comforting than a warm, hearty bowl bursting with savory flavors. These Butternut Squash & Garlic Herb Steak Bowls combine golden roasted squash, perfectly seared steak, and fluffy quinoa, all brought together with a silky garlic herb cream that transforms simple ingredients into something truly special. Each bite offers a beautiful balance of textures and flavors - the sweet caramelized edges of butternut squash against the rich, tender steak, with fresh herbs infusing every component.
Pin it This recipe was born from a desire to create something both nourishing and deeply satisfying. The sweetness of roasted butternut squash pairs wonderfully with savory herbs and rich steak, while the garlic cream sauce ties everything together with its smooth, aromatic finish. It's a bowl that feels like comfort food yet delivers a nutritional boost with every bite. Perfect for meal prep enthusiasts, these components stay fresh in the refrigerator, allowing you to enjoy a gourmet-tasting meal any day of the week.
- 2 cups butternut squash, peeled and diced
- 3 garlic cloves, sautéed
- 1 tablespoon chopped fresh parsley, plus extra for garnish
- 1/2 teaspoon chopped thyme
- 1/2 teaspoon chopped rosemary
- 1 cup quinoa, rinsed
- 2 cups water
- 1 pound steak (sirloin or ribeye), cut into cubes
- 1/2 cup heavy cream or Greek yogurt
- 2 tablespoons olive oil
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- Roast the butternut squash
- Preheat the oven to 400°F (200°C). 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.
- Cook the quinoa
- 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.
- Sear the steak
- 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.
- Prepare the garlic herb sauce
- 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.
- Assemble the bowls
- Divide quinoa among four bowls. Top with roasted butternut squash and steak bites. Drizzle generously with garlic herb sauce. Garnish with extra parsley and serve warm.
When selecting butternut squash, look for one that feels heavy for its size with a matte, not glossy, skin. For the best flavor in your steak cubes, allow them to come to room temperature before searing and let them rest after cooking to keep the juices intact. The herb cream sauce can be made a day in advance and refrigerated in an airtight container - just give it a quick stir before serving. For the most vibrant herb flavors, add them at the last moment when possible.
This versatile bowl can be adapted to suit various dietary needs and preferences. For a vegetarian version, replace the steak with roasted chickpeas or portobello mushrooms seasoned with the same herb blend. If quinoa isn't your favorite, farro offers a chewier texture while brown rice provides a more neutral base. Sweet potatoes can stand in for butternut squash when not in season. For those following a dairy-free diet, coconut cream or cashew cream makes an excellent substitute in the garlic herb sauce.
For an impressive presentation, serve these bowls family-style: arrange the quinoa on a large platter, creating sections for the roasted butternut squash and steak, with the herb sauce in a small pitcher alongside. Add a simple green salad dressed with lemon and olive oil for a complete meal. A glass of medium-bodied red wine like Pinot Noir or Merlot pairs beautifully with the savory flavors. For a festive touch, add some toasted pumpkin seeds or pomegranate arils as a colorful garnish.
Pin it These Butternut Squash & Garlic Herb Steak Bowls represent the perfect balance of comfort and nourishment. The recipe honors the simple pleasure of a well-composed bowl – layers of texture and flavor that come together in perfect harmony. As seasons change, this versatile dish remains a steadfast favorite, adapting to what's fresh and available. Whether shared with loved ones on a crisp autumn evening or packed for a satisfying lunch, these bowls deliver wholesome comfort in every bite – proving that thoughtful cooking doesn't have to be complicated to be extraordinary.
Frequently Asked Questions
- → What cut of steak works best?
Sirloin or ribeye cubes are ideal for their tenderness and flavor when seared.
- → Can I use other grains besides quinoa?
Yes, farro or brown rice make excellent substitutes while maintaining texture balance.
- → How do I achieve a creamy garlic herb sauce?
Blending sautéed garlic with heavy cream or Greek yogurt and fresh herbs produces a smooth, rich sauce.
- → Is it possible to prepare components in advance?
Yes, all parts can be prepped ahead and stored separately for up to four days without loss of quality.
- → How do herbs enhance this dish?
Parsley, thyme, and rosemary add fresh aromatic layers complementing roasted squash and seared steak.