Introduction

Butternut Squash Garlic Herb Steak Bowls combine tender, seared steak with sweet, roasted butternut squash in a flavorful garlic herb butter. This cozy and elegant dish is perfect for a satisfying weeknight dinner that feels both gourmet and comforting.

The dish is served in a white bowl filled with three main layers. On the left side, there are medium-sized pieces of grilled steak with a brown charred outside and pinkish inside, garnished with chopped green herbs. The top right layer contains bright orange grilled cubed butternut squash with black grill marks and scattered green herbs on top. The bottom right layer has a base of cooked rice mixed with small diced pieces of orange vegetable, topped with a creamy white sauce drizzled lightly and sprinkled with fresh green herbs. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium butternut squash (about 2-2.5 lbs), peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil (for squash)
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon sea salt (for squash, or to taste)
¼ teaspoon black pepper (for squash, or to taste)
1.5 lbs top sirloin steak, ribeye, or flat iron steak, cut into 1-inch cubes
1 tablespoon olive oil (for searing steak)
Salt (for steak, to taste)
Freshly ground black pepper (for steak, to taste)
4 tablespoons unsalted butter, softened
4 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh rosemary, finely chopped
½ teaspoon fresh thyme leaves
¼ teaspoon red pepper flakes (optional)
Pinch of sea salt (for butter)
Pinch of black pepper (for butter)
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)
Balsamic glaze (optional)

Instructions

Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Peel, seed, and cut the butternut squash into uniform 1-inch cubes.
Step 2: In a large bowl, toss the squash cubes with olive oil, dried rosemary, dried thyme, garlic powder, onion powder, sea salt, and black pepper until evenly coated. Spread in a single layer on the baking sheet.
Step 3: Roast the squash for 25-30 minutes, tossing halfway through, until tender and lightly caramelized. Set aside.
Step 4: In a small bowl, combine softened butter with minced garlic, fresh parsley, chives, rosemary, thyme, red pepper flakes (if using), sea salt, and black pepper. Mix until well blended and set aside.
Step 5: Pat the steak cubes very dry and season generously with salt and black pepper.
Step 6: Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Sear steak in batches without overcrowding, cooking 2-3 minutes per side until a deep golden crust forms and desired doneness is reached. Transfer cooked steak to a clean plate.
Step 7: Return all seared steak to the skillet, reduce heat to low, and add the prepared garlic herb butter. Let it melt gently, swirling to coat the steak for 1-2 minutes. Remove from heat and let the steak rest for at least 5 minutes.
Step 8: Add the roasted butternut squash back into the skillet with the steak and butter. Toss gently to combine and coat the squash with the flavorful butter.
Step 9: Taste and adjust seasoning if needed. Divide the mixture evenly among serving bowls.
Step 10: Garnish with freshly chopped parsley, and optionally with grated Parmesan cheese or a drizzle of balsamic glaze. Serve immediately and enjoy hot.

Tips & Variations

Use a vegetable peeler to easily peel the butternut squash for uniform cubes that roast evenly.
Choose a heavy skillet like cast iron for the best sear on the steak.
Make the garlic herb butter a day ahead to deepen the flavors; keep refrigerated and bring to room temperature before use.
Substitute steak with chicken, pork, or marinated portobello mushrooms for different protein options.
Add other roasted vegetables like Brussels sprouts or sweet potatoes for extra color and texture.
Serve the bowls on a bed of quinoa or rice to make a heartier meal.

Storage

Store leftover bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. To prevent drying out, you can add a small pat of butter or a splash of water when reheating.

How to Serve

A bowl shows a meal with three main parts: first, grilled steak pieces with a dark brown crust and pink inside, topped with green herbs on the bottom left; second, bright orange roasted butternut squash cubes with some charred black edges, sprinkled with green herbs on the top; third, a creamy light beige sauce spread over cooked rice mixed with small orange squash bits and green herbs on the right. The bowl is white inside, and it sits 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 prepare the butternut squash ahead of time?

Yes, you can roast the butternut squash a day or two in advance; store it in the refrigerator and reheat it gently with the steak when ready to serve.

What if I don’t have fresh herbs for the garlic herb butter?

If fresh herbs aren’t available, you can substitute with dried herbs—use about one-third the amount and mix them into the softened butter as usual. Fresh herbs provide the best flavor and brightness, though.