Description
A comforting bowl filled with roasted butternut squash, seasoned steak, and aromatic herbs, perfect for a satisfying meal any time.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups cubed)
- 1 lb sirloin or ribeye steak
- 4 cloves fresh garlic (minced)
- 2 tbsp extra virgin olive oil
- 2 sprigs fresh rosemary (chopped)
- 2 sprigs fresh thyme (chopped)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash, toss with olive oil, salt, and pepper.
- Spread the squash on a baking sheet in a single layer.
- Roast the squash for 25-30 minutes until golden brown.
- Season the steak with salt, pepper, rosemary, and thyme; let it rest at room temperature for 15 minutes.
- Heat a skillet over medium-high heat with olive oil and sear the steak for 4-5 minutes per side.
- Let the steak rest for a few minutes, then slice against the grain.
- Assemble bowls with roasted squash, sliced steak, and minced garlic on top.
Notes
Consider adding feta or goat cheese for creaminess or drizzle with balsamic reduction for tanginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg