Hearty bowls with seared garlic herb steak, roasted butternut squash, quinoa, and a rich herb cream sauce.
# What You’ll Need:
→ Vegetables
01 - 2 cups butternut squash, peeled and diced
02 - 3 garlic cloves, minced
03 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
04 - 1/2 teaspoon fresh thyme, chopped
05 - 1/2 teaspoon fresh rosemary, chopped
→ Grains
06 - 1 cup quinoa, rinsed
07 - 2 cups water
→ Protein
08 - 1 pound sirloin or ribeye steak, cut into 1-inch cubes
→ Dairy
09 - 1/2 cup heavy cream or Greek yogurt
→ Oils and Seasonings
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, divided
12 - 1/2 teaspoon black pepper, divided
# Step-by-Step Guide:
01 - Preheat oven to 400°F
02 - Toss diced butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and half the chopped herbs. Spread on baking sheet and roast 25-30 minutes, stirring halfway, until golden and tender
03 - Bring 2 cups water to boil in medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer 15 minutes until water absorbs and quinoa is fluffy. Set aside
04 - Heat cast iron skillet over medium-high heat. Pat steak cubes dry and season with remaining salt and pepper. Sear in 1 tablespoon olive oil 2-3 minutes per side until browned and cooked to desired doneness. Remove and let rest
05 - Combine minced garlic, heavy cream or Greek yogurt, remaining herbs, and pinch of salt in blender or food processor. Blend until smooth and creamy
06 - Divide quinoa among four bowls. Top with roasted butternut squash and steak bites. Drizzle generously with garlic herb sauce
07 - Garnish with fresh parsley and serve warm
