Butternut Squash & Garlic Herb Steak Bowls
A delicious and healthy meal choice combining tender steak with roasted butternut squash, fresh herbs, and garlic.
Ingredients
Main Ingredients
- 2 cups 1 medium butternut squash (about 2 cups cubed) Peel and cube into bite-sized pieces.
- 1 lb sirloin or ribeye steak Can substitute with grilled chicken or tofu.
- 4 cloves fresh garlic (minced)
- 2 tbsp extra virgin olive oil Used for roasting and searing.
- 2 sprigs fresh rosemary (chopped)
- 2 sprigs fresh thyme (chopped)
- Salt and pepper to taste Adjust according to personal preference.
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.
- Roast the squash for 25-30 minutes until golden brown.
Cooking the Steak
- While the squash roasts, season the steak with salt, pepper, rosemary, and thyme; let it sit at room temperature for 15 minutes.
- 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.
Assembly
- Assemble bowls by layering roasted squash at the bottom, followed by sliced steak and minced garlic.
Notes
Serve warm and consider adding a drizzle of balsamic reduction or a sprinkle of cheese for extra flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days.