Butternut Squash & Garlic Herb Steak Bowls
Cozy, colorful, and satisfying bowls featuring roasted butternut squash and savory steak, perfect for weeknight meals and meal prep.
Ingredients
Main Ingredients
- 1 medium butternut squash About 2 cups cubed
- 1 lb sirloin or ribeye steak Ribeye offers richness, sirloin is budget-friendly
- 4 cloves fresh garlic Minced
- 2 tbsp extra virgin olive oil
- 2 sprigs fresh rosemary Chopped
- 2 sprigs fresh thyme Chopped
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash into bite-sized pieces.
- Toss with olive oil, salt, and pepper, then spread on a baking sheet in a single layer.
- Roast the squash for 25-30 minutes until golden brown, checking at 20 minutes.
- While the squash roasts, season the steak with salt, pepper, rosemary, and thyme; let it sit for 15 minutes.
Cooking
- 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 the steak rest before slicing thinly against the grain.
Assembly
- Assemble bowls by layering roasted squash at the bottom, followed by sliced steak and minced garlic.
- Add any greens or sauces you like.
Notes
Make-ahead by roasting the squash and cooking the steak ahead of time. Store separately for up to 4 days. Reheat gently to maintain texture. Try adding a dollop of Greek yogurt or balsamic drizzle for extra flavor. For a vegetarian option, substitute steak with chickpeas or tempeh.