Savory Butternut Squash Garlic Herb Steak Bowls Recipe
Savory Butternut Squash Garlic Herb Steak Bowls combine perfectly roasted butternut squash seasoned with aromatic herbs and spices, tender seared steak cubes infused with a rich garlic herb butter, all brought together for a comforting and flavorful meal. This elegant yet simple dish balances sweet, earthy, and savory flavors, perfect for elevating weeknight dinners or impressing guests with a gourmet-style bowl meal.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Butternut Squash
- 1 medium butternut squash (about 2–2.5 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon black pepper, freshly ground, or to taste
Garlic Herb Steak
- 1.5 lbs top sirloin steak, ribeye, or flat iron steak, cut into 1-inch cubes
- 1 tablespoon olive oil (for searing)
- Salt, to taste
- Freshly ground black pepper, to taste
Garlic Herb Butter
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced very finely
- 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
- Pinch of black pepper
Assembling and Garnish
- Fresh parsley, chopped, for garnish
- Optional: A sprinkle of grated Parmesan cheese
- Optional: A drizzle of balsamic glaze
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Peel, seed, and cut the butternut squash into uniform 1-inch cubes for even roasting.
- Season and Roast Squash: 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 without overcrowding. Roast for 25-30 minutes, tossing halfway through, until tender and lightly caramelized. Set aside.
- Make Garlic Herb Butter: In a small bowl, combine softened butter with minced garlic, fresh parsley, chives, rosemary, thyme, red pepper flakes (if using), and season with sea salt and black pepper. Mix thoroughly until well combined. Set aside at room temperature.
- Prepare and Sear Steak: Pat the steak cubes very dry with paper towels and season generously with salt and pepper. Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Sear steak cubes in batches without overcrowding for 2-3 minutes per side until a deep golden-brown crust forms and cooked to medium-rare (about 6-8 minutes total). Transfer cooked steak to a clean plate.
- Infuse Steak with Herb Butter: Return all steak cubes to the skillet, reduce heat to low, and add the garlic herb butter. Let it gently melt, swirling to coat all steak cubes for 1-2 minutes to infuse flavor. Remove from heat and let the steak rest for at least 5 minutes to allow juices to redistribute.
- Combine and Finish Bowls: Gently add the roasted butternut squash back into the skillet with the steak and herb butter. Toss to combine and coat the squash with the flavorful butter. Taste and adjust seasoning if necessary. Divide the mixture evenly into serving bowls.
- Garnish and Serve: Garnish each bowl with freshly chopped parsley. Optionally, add a sprinkle of grated Parmesan cheese or a drizzle of balsamic glaze for an elevated flavor. Serve immediately and enjoy hot.
Notes
- Patting the steak dry before searing is vital to ensure a perfect crust and avoid steaming the meat.
- Ensure squash cubes are uniform in size for even roasting to avoid some pieces being mushy or undercooked.
- Do not overcrowd the pan when roasting squash or searing steak to enable proper caramelization and searing.
- The garlic herb butter can be prepared up to two days in advance and stored in the refrigerator; bring to room temperature before using.
- For more variety, serve the bowls over quinoa or brown rice, or add a fresh side salad to cut through the richness.
- Try substituting steak with chicken thighs, pork tenderloin medallions, or marinated portobello mushrooms for alternate protein options.
- Add red pepper flakes for a subtle spicy kick or drizzle balsamic glaze for a sweet and tangy finish.
Keywords: butternut squash, garlic herb butter, steak bowls, roasted squash, seared steak, weeknight dinner, savory bowl
