Save The first time I made these bowls, it was supposed to be a quick Tuesday dinner but ended up being the meal my husband requested weekly for months. Something about the combination of sweet roasted squash, savory seared steak, and that velvety garlic cream sauce just hits different on cold evenings. I started making double batches of the sauce specifically because my roommate kept eating it by the spoonful when nobody was looking.
Last winter, my sister came over completely drained from a twelve hour nursing shift. I assembled these bowls in silence while she sat at the counter watching the snow fall through our kitchen window. She ate every bite, put down her fork, and said this was exactly what she needed but didnt know how to ask for.
Ingredients
- 2 cups butternut squash: Peel and cube into bite sized pieces, about 1 inch chunks roast up sweet and tender
- 3 garlic cloves: Sauté these first to mellow their sharp bite before blending into the sauce
- 1 tablespoon chopped fresh parsley: Use half in the roast and save the rest for that pretty green garnish
- 1/2 teaspoon chopped thyme: Woodsy and warm, pairs perfectly with the squashs natural sweetness
- 1/2 teaspoon chopped rosemary: A little goes a long way, piney fragrance fills the kitchen as it roasts
- 1 cup quinoa: Rinse thoroughly until water runs clear to remove bitter coating
- 2 cups water: The perfect ratio for fluffy, not mushy, quinoa every time
- 1 pound steak: Sirloin or ribeye cut into 1.5 inch cubes gives the best sear and tenderness balance
- 1/2 cup heavy cream or Greek yogurt: The secret to that silky restaurant style sauce that ties everything together
- 2 tablespoons olive oil: One for roasting squash, one for searing steak, divided use is key here
- 1/2 teaspoon salt: Divided between the squash and steak, brings out all the natural flavors
- 1/2 teaspoon black pepper: Freshly cracked adds a little heat and depth to every component
Instructions
- Roast the squash:
- Preheat oven to 400°F, toss squash cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and half the herbs. Spread on a baking sheet and roast 25 to 30 minutes until golden and fork tender.
- Cook the quinoa:
- Bring 2 cups water to boil, add rinsed quinoa, reduce heat to low, cover and simmer 15 minutes until fluffy. Set aside covered.
- Sear the steak:
- Heat a cast iron skillet over medium high heat. Pat steak cubes dry, season with remaining salt and pepper. Sear in 1 tablespoon olive oil 2 to 3 minutes per side until browned and reach desired doneness.
- Make the sauce:
- Blend sautéed garlic, heavy cream or Greek yogurt, remaining herbs, and pinch of salt until completely smooth and creamy.
- Assemble and serve:
- Divide quinoa among four bowls, top with roasted squash and steak bites. Drizzle generously with garlic herb sauce and garnish with extra parsley.
Save These bowls became my go to whenever life feels overwhelming. Theres something deeply comforting about the combination of sweet, savory, and creamy all in one bite.
Making It Your Own
Farro or brown rice work beautifully in place of quinoa if you prefer something with more chew. The steak can easily be swapped for chicken thighs or even roasted chickpeas for a vegetarian version that still feels substantial.
Timing Is Everything
Start the squash first, then the quinoa, and sear the steak last while everything else stays warm. This keeps all components at their ideal temperature without any last minute rushing.
Storage Secrets
Store each component separately in airtight containers for up to four days. The sauce actually develops more flavor overnight.
- Reheat steak gently to avoid toughening
- Warm the sauce slowly over low heat, stirring constantly
- Refresh quinoa with a splash of water before microwaving
Save Hope these bowls bring as much comfort to your table as they have to mine.
Recipe FAQs
- → What cut of steak works best?
Sirloin or ribeye steaks cut into cubes work beautifully. Both offer excellent flavor and tenderness when seared quickly over high heat. Look for well-marbled pieces for the juiciest results.
- → Can I make this dairy-free?
Absolutely. Substitute the heavy cream or Greek yogurt with full-fat coconut cream, cashew cream, or your favorite plant-based yogurt alternative. The sauce will still be rich and creamy.
- → How long do leftovers keep?
Store all components separately in airtight containers for up to 4 days. The quinoa, roasted squash, and steak reheat beautifully in the microwave or oven. Keep the sauce separate and drizzle fresh before serving.
- → What grain substitutions can I use?
Farro, brown rice, wild rice, or even cauliflower rice work well as quinoa alternatives. Adjust cooking times accordingly—farro and brown rice will take longer to cook, while cauliflower rice needs just a few minutes.
- → How do I get the best sear on the steak?
Pat the steak cubes completely dry with paper towels before seasoning. Use a cast iron skillet heated until smoking hot, and don't overcrowd the pan. Let the pieces develop a deep golden crust before flipping, about 2–3 minutes per side.
- → Can I roast the squash ahead of time?
Yes, roasted butternut squash keeps well for 3–4 days in the refrigerator. Reheat at 350°F for 10–15 minutes to restore tenderness before assembling the bowls.