Description
A hearty yet healthy meal combining earthy butternut squash, juicy steak, and a creamy garlic herb sauce.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 pound steak (sirloin or ribeye), cut into cubes
- 1 cup quinoa, rinsed
- 2 cups water
- 3 garlic cloves, sautéed
- 1/2 cup heavy cream or Greek yogurt
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon chopped thyme
- 1/2 teaspoon chopped rosemary
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Toss diced butternut squash with 1 tablespoon of olive oil, salt, pepper, and herbs. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
- In a medium saucepan, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes until fluffy. Set aside.
- Heat a cast iron skillet over medium-high heat. Season steak bites with salt and pepper. Sear in 1 tablespoon of olive oil for 2–3 minutes per side. Set aside to rest.
- In a blender, combine sautéed garlic, cream or yogurt, herbs, and a pinch of salt. Blend until smooth and creamy.
- Assemble bowls with quinoa on the bottom. Add roasted squash and steak bites, then drizzle with garlic herb sauce.
- Garnish with extra parsley and serve warm.
Notes
Experiment with a mix of Greek yogurt and heavy cream for desired creaminess. Can be made vegan by substituting steak with marinated tofu.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 60mg