Introduction

These Butternut Squash & Garlic Herb Steak Bowls combine tender, juicy steak with sweet roasted squash and fragrant herbs. This dish is perfect for a satisfying, flavorful meal that’s easy to prepare and full of wholesome ingredients.

A white bowl filled with three main layers: at the bottom, there is a layer of small, light beige grains with some green herbs mixed in; on one side, a pile of bright orange roasted cubes with dark char marks and a sprinkling of green herbs; on the other side, several browned, thick cubes of meat covered with a creamy white sauce that has flecks of black pepper and finely chopped green herbs scattered on top. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium butternut squash (about 2 cups cubed)
1 lb sirloin or ribeye steak
4 cloves fresh garlic (minced)
2 tbsp extra virgin olive oil
2 sprigs fresh rosemary (chopped)
2 sprigs fresh thyme (chopped)
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Peel and cube the butternut squash into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet.
Step 3: Roast the squash for 25-30 minutes until golden brown.
Step 4: While the squash roasts, season the steak with salt, pepper, rosemary, and thyme; let it sit at room temperature for 15 minutes.
Step 5: Heat a skillet over medium-high heat with olive oil and sear the steak for about 4-5 minutes per side until desired doneness. Let it rest before slicing.
Step 6: Assemble bowls by layering roasted squash at the bottom, followed by sliced steak and minced garlic.

Tips & Variations

For extra flavor, marinate the steak with garlic and herbs for up to an hour before cooking.
Swap rosemary and thyme with sage or oregano depending on your preference.
Add a handful of fresh greens like spinach or arugula to your bowl for extra nutrition.
If you prefer a spicier dish, sprinkle red pepper flakes over the steak before serving.

Storage

Store leftover steak bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep the steak tender, avoid overheating.

How to Serve

In a white bowl, there are two main layers: the first layer is golden-brown roasted cubes of butternut squash with a few green herb sprinkles, and the second layer is browned, grilled beef cubes placed on top and mixed with the squash. Both layers are covered with a creamy white sauce sprinkled with finely chopped green herbs, creating a rich and colorful contrast. The dish looks warm and hearty with a mix of soft and crispy textures, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, you can substitute butternut squash with acorn squash or kabocha squash for a similar texture and sweetness.

How do I know when the steak is cooked to my preferred doneness?

Use a meat thermometer to check the internal temperature: 125°F for rare, 135°F for medium rare, 145°F for medium, and 160°F for well done. Let the steak rest before slicing to retain juices.

Butternut Squash & Garlic Herb Steak Bowls Recipe

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This Butternut Squash & Garlic Herb Steak Bowl is a hearty and flavorful meal that combines roasted butternut squash with a perfectly seared herb-seasoned steak. The dish features tender cubes of roasted squash infused with olive oil, salt, and pepper, paired with a garlic, rosemary, and thyme seasoned sirloin or ribeye steak seared to your preferred doneness. It’s an easy yet elegant bowl perfect for a nutritious dinner loaded with wholesome ingredients and vibrant flavors.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Vegetables

1 medium butternut squash (about 2 cups cubed)
4 cloves fresh garlic (minced)

Meat

1 lb sirloin or ribeye steak

Herbs & Oils

2 tbsp extra virgin olive oil
2 sprigs fresh rosemary (chopped)
2 sprigs fresh thyme (chopped)

Seasoning

Salt and pepper to taste

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
Prepare the Squash: Peel the butternut squash and cube it into bite-sized pieces. Toss the cubes with olive oil, salt, and pepper until they are evenly coated. Spread them out on a baking sheet in a single layer to ensure even roasting.
Roast the Squash: Place the baking sheet with the butternut squash in the preheated oven and roast for 25-30 minutes. Roast until the squash pieces turn golden brown and are tender when pierced with a fork.
Season the Steak: While the squash roasts, season the steak with salt, pepper, chopped rosemary, and thyme. Allow the steak to sit at room temperature for 15 minutes to absorb the flavors and ensure even cooking.
Sear the Steak: Heat a skillet over medium-high heat and add olive oil. Once the oil is hot, sear the steak for approximately 4-5 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the skillet and let it rest for a few minutes before slicing to retain juices.
Assemble the Bowl: In serving bowls, layer the roasted butternut squash at the bottom. Top with sliced steak and sprinkle the minced garlic over the top to add a fresh, pungent flavor. Serve immediately for the best taste and texture.

Notes

Use ribeye steak for a more tender and flavorful option, or sirloin for a leaner cut.
Letting the steak rest after cooking helps keep it juicy.
Adjust roasting time slightly depending on the size of the squash cubes.
Fresh herbs provide the best flavor, but dried rosemary and thyme can be substituted in a pinch.
For extra flavor, you can add a splash of balsamic vinegar or a sprinkle of parmesan cheese before serving.

Keywords: butternut squash, steak bowl, garlic herb steak, roasted vegetables, healthy bowl, fall recipe, easy dinner