There is something magical about the harvest flavors of a crisp autumn afternoon. You want a meal that feels both nourishing and satisfying after a long day. These butternut squash steak bowls are exactly what your family needs right now.
Whether you are tackling a busy week or starting a healthy reset, this dish delivers. It is warm, colorful, and packed with fresh ingredients. You will love how the sweet squash balances the savory steak perfectly.
Why You’ll Love This Recipe
This recipe is a true winner for busy families. It combines tender sirloin steak with naturally sweet roasted vegetables. You get a massive protein boost to keep everyone full and happy. It is a fantastic budget-friendly way to enjoy a steak dinner.
The prep is simple enough for any beginner cook. You can make everything at once or prep parts ahead of time. It is a healthy reset that actually tastes like comfort food. Your kitchen will smell amazing while the squash roasts to golden perfection.
Simple Method
Making these bowls is very straightforward and stress-free. You simply roast the squash while the quinoa simmers on the stove. Searing the steak takes only a few minutes in a hot pan. Even if you are new to cooking steak, you can do this with confidence.
Simple Ingredients
Most of these items are likely already in your pantry or easy to find.
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 1.5 lbs top sirloin steak
- 1 cup dry quinoa
- 2 cups water or beef broth
- 4 cups baby kale
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup balsamic glaze
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper; spread in a single layer on the baking sheet and roast for 25 minutes or until tender.
- In a medium saucepan, combine quinoa and water; bring to a boil, then cover and reduce heat to low, simmering for 15 minutes until liquid is absorbed.
- Season steak with garlic powder, salt, and pepper on both sides.
- Heat remaining olive oil in a cast iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side until desired doneness is reached.
- Transfer steak to a cutting board and allow to rest for 5 minutes before slicing into thin strips across the grain.
- Divide the cooked quinoa and baby kale among four bowls.
- Top each bowl with equal portions of roasted butternut squash and sliced steak.
- Drizzle with balsamic glaze before serving or storing for meal prep.
Best Ways to Enjoy It
Serve these bowls warm for a cozy weeknight dinner. The balsamic glaze adds a beautiful, tangy finish to every bite. You can pair this with a light sparkling cider. It feels like a restaurant-quality meal in your own dining room.
For meal prep, pack the ingredients into glass containers. Keep the glaze on the side until you are ready to eat. These bowls are delicious cold or slightly warmed up for lunch. They will keep you energized all through your afternoon meetings.
Storage & Reheating
Store any leftovers in airtight containers in the fridge for up to four days. The kale may soften slightly, but the flavors stay fresh and bold. To reheat, warm the steak and squash in a skillet for three minutes. You can also use the microwave for a quick 90-second heat up. Avoid freezing the kale, but the steak and squash freeze well.
Tips for Best Results
- Don’t skip resting the steak for five full minutes.
- Pat the steak dry with paper towels before seasoning for a better sear.
- Cut your squash into even cubes so they roast at the same rate.
- Use beef broth instead of water for the quinoa to add extra flavor.
- Always slice the steak across the grain for the most tender bites.
- Massage the kale with a tiny bit of olive oil to soften it.
- Check the squash at 20 minutes to ensure it doesn’t over-brown.
Ways to Switch It Up
- Swap the quinoa for brown rice or cauliflower rice for a change.
- Use sweet potatoes if you cannot find butternut squash at the store.
- Add crumbled goat cheese for a creamy, tangy twist.
- Try chicken breast or salmon if you prefer a different protein source.
Common Questions
Can I use frozen butternut squash?
Yes, you can use frozen cubes to save time. Just be sure to roast them a few minutes longer. They may not get as crispy as fresh squash.
What is the best steak for this?
Top sirloin is lean and affordable for families. You could also use flank steak or New York strip. Just adjust the cooking time based on thickness.
I hope these vibrant bowls bring a little bit of autumn joy to your table this week. They are so simple to make and truly nourish your body from the inside out. Happy cooking!
— Katie Wood
Ingredients
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 1.5 lbs top sirloin steak
- 1 cup dry quinoa
- 2 cups water or beef broth
- 4 cups baby kale
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup balsamic glaze
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper; spread in a single layer on the baking sheet and roast for 25 minutes or until tender.
- In a medium saucepan, combine quinoa and water; bring to a boil, then cover and reduce heat to low, simmering for 15 minutes until liquid is absorbed.
- Season steak with garlic powder, salt, and pepper on both sides.
- Heat remaining olive oil in a cast iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side until desired doneness is reached.
- Transfer steak to a cutting board and allow to rest for 5 minutes before slicing into thin strips across the grain.
- Divide the cooked quinoa and baby kale among four bowls.
- Top each bowl with equal portions of roasted butternut squash and sliced steak.
- Drizzle with balsamic glaze before serving or storing for meal prep.
