Pin It The first time I made these bowls, it was supposed to be a quick weeknight dinner, but something about the way the roasted squash caramelized alongside that seared steak made everyone pause mid-bite. My husband actually put his fork down and said, "this tastes like something from a restaurant." Now its become our go-to when we want something that feels special but doesnt take all evening to put together.
Last autumn, my sister came over after a long week at work, and I assembled these bowls while she sat at the counter telling me about her day. The way the garlic herb sauce filled the kitchen seemed to relax her shoulders before she even took a bite. We ended up eating standing up, leaning against the counter, and she asked for the recipe before she even finished her bowl.
Ingredients
- Butternut squash: The natural sweetness becomes concentrated when roasted, creating the perfect contrast to the savory steak
- Quinoa: A protein-packed base that stays fluffy and absorbs all the flavors from the sauce and seasonings
- Steak cubes: Cutting the steak into bite-sized pieces means more surface area for that beautiful sear and faster cooking
- Heavy cream or Greek yogurt: This creates the luscious base for the garlic herb sauce that ties everything together
- Fresh herbs: Parsley, thyme, and rosemary add layers of flavor that dried herbs just cant match in this dish
Instructions
- Roast the squash:
- Toss the diced squash with olive oil, salt, pepper, and half the herbs, then spread it out on your baking sheet so each piece has room to caramelize properly
- Cook the quinoa:
- Rinse your quinoa well to remove any bitter coating, then simmer it gently until the water is absorbed and those little germ tails have curled out
- Sear the steak:
- Pat those cubes completely dry before they hit the hot skillet, and resist the urge to move them around while they develop that gorgeous crust
- Make the sauce:
- Blend your sautéed garlic with cream and remaining herbs until silky smooth, tasting and adjusting the salt as needed
- Assemble the bowls:
- Start with a base of fluffy quinoa, arrange the roasted squash and seared steak on top, then finish with a generous drizzle of that garlic herb cream sauce
Pin It These bowls have become my default meal-prep solution because everything holds up so beautifully in the fridge. There is something deeply satisfying about opening containers on Tuesday and Wednesday, knowing that such a nourishing meal is ready to go without any extra effort.
Making It Your Own
I have swapped sweet potatoes for the squash when that is what I had on hand, and honestly, the result was just as delicious. The key is keeping those cubes relatively uniform so everything roasts at the same rate and you get those caramelized edges on every piece.
The Sauce Secret
One time I accidentally sautéed the garlic a bit longer than intended, and that slight sweetness completely transformed the sauce. Now I often let my garlic go just past fragrant until it is turning golden, which adds this incredible depth that people notice but cannot quite put their finger on.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness of the cream sauce beautifully. If you are avoiding alcohol, a sparkling water with lemon provides the same bright contrast that keeps each bite feeling fresh and satisfying.
- Double the sauce recipe and save the extra for roasted vegetables or grain bowls throughout the week
- The steak can be cooked on a grill pan outdoors when the weather is too nice to turn on the oven
- Leftovers reheat beautifully with a splash of water to refresh the sauce
Pin It Hope these bowls bring as much comfort to your table as they have to mine. There is something magical about a meal that feels this special while still being so approachable.
Recipe FAQs
- → Can I make this dairy-free?
Yes, substitute heavy cream or Greek yogurt with a plant-based cream alternative. Coconut cream or cashew cream work beautifully in the garlic herb sauce while maintaining that rich, velvety texture.
- → What cut of steak works best?
Sirloin or ribeye are excellent choices. Look for well-marbled cuts that stay tender during searing. Flank steak also works nicely if sliced thinly against the grain after cooking.
- → How long do leftovers keep?
Store components separately in airtight containers for up to 4 days. Keep the sauce separate and drizzle over reheated bowls just before serving for the best texture and flavor.
- → Can I prep this in advance?
Absolutely! Roast the squash, cook the quinoa, and prepare the sauce up to 4 days ahead. Sear the steak fresh when ready to eat, or reheat gently to maintain its juicy texture.
- → What grain alternatives can I use?
Farro adds a chewy nuttiness, brown rice offers whole-grain goodness, or try cauliflower rice for a low-carb twist. Adjust cooking times accordingly based on your chosen grain.