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Butternut Squash Steak Bowls

Tender roasted butternut squash and juicy garlic butter steak bites served over warm rice and smothered in a rich, creamy pan sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Base and Vegetables
  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 3 cups cooked rice white or brown, kept warm
Steak Bites
  • 1.5 lbs sirloin or ribeye steak cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp dried oregano
Creamy Garlic Sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.5 cup beef broth low sodium
  • 0.75 cup heavy cream
  • 0.25 cup Parmesan cheese grated
  • 1 tsp fresh thyme leaves

Equipment

  • Baking sheet
  • Cast Iron Skillet
  • Cutting board
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss butternut squash cubes with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
  3. Pat steak cubes dry and season with dried oregano, salt, and pepper.
  4. Heat a heavy skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Sear steak bites for 1-2 minutes per side until browned. Remove and set aside.
  5. Reduce heat to medium-low. Add 2 tbsp butter and minced garlic to the skillet, sautéing for 30 seconds.
  6. Pour in beef broth to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes to reduce slightly.
  7. Stir in heavy cream, Parmesan, and thyme. Simmer gently for 3-4 minutes until the sauce thickens.
  8. Return the steak bites to the pan to coat in the warm sauce.
  9. Assemble bowls by layering warm rice, roasted butternut squash, and steak bites. Drizzle with extra sauce and garnish with parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave.