Description
Delightful bowls featuring roasted butternut squash and succulent steak, drizzled with garlic and herbs, perfect for family gatherings.
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 2 steaks (flank, sirloin, or ribeye)
- 3 cloves fresh garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced butternut squash with olive oil, salt, pepper, and chopped herbs in a large bowl.
- Spread the squash on a baking sheet in a single layer.
- Roast for 25-30 minutes, turning halfway through, until golden and fork-tender.
- Season steak with salt, pepper, and minced garlic.
- Heat a skillet over medium-high heat, add olive oil and sear the steak for 4-5 minutes per side for medium-rare.
- Let the steak rest for a few minutes before slicing against the grain.
- Assemble the bowls by placing roasted squash at the base, topping with sliced steak, and garnishing with fresh herbs.
Notes
Feel free to substitute sweet potatoes for butternut squash or use grilled chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: butternut squash, steak bowls, family recipe, comfort food, healthy dinner