Hearty bowls with seared steak, roasted squash, quinoa, and garlic herb cream sauce ready in 45 minutes.
# Components:
→ Vegetables
01 - 2 cups butternut squash, peeled and diced into 1/2-inch cubes
02 - 3 garlic cloves, minced
03 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
04 - 1/2 teaspoon fresh thyme leaves
05 - 1/2 teaspoon fresh rosemary, chopped
→ Grains
06 - 1 cup quinoa, rinsed thoroughly
07 - 2 cups water
→ Meats
08 - 1 pound sirloin or ribeye steak, cut into 1-inch cubes
→ Dairy
09 - 1/2 cup heavy cream or Greek yogurt
→ Oils & Seasonings
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon kosher salt, divided
12 - 1/2 teaspoon freshly ground black pepper, divided
# Directions:
01 - Set oven to 400°F to prepare for roasting the squash.
02 - In a large bowl, combine diced butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and half the chopped herbs (parsley, thyme, and rosemary). Toss until evenly coated. Spread in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through cooking, until squash is golden brown and tender when pierced with a fork.
03 - Bring 2 cups water to a boil in a medium saucepan over high heat. Add rinsed quinoa and return to boil. Reduce heat to low, cover tightly, and simmer for 15 minutes until all water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and set aside.
04 - Heat a cast iron skillet over medium-high heat for 2 minutes. Pat steak cubes completely dry with paper towels. Season evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 tablespoon olive oil to hot skillet. Add steak cubes in a single layer without overcrowding. Sear for 2 to 3 minutes per side until well-browned and cooked to desired doneness. Transfer to a plate and let rest for 5 minutes.
05 - Combine sautéed garlic, heavy cream or Greek yogurt, remaining herbs, and a pinch of salt in a blender or food processor. Blend on high speed for 30 to 45 seconds until completely smooth and creamy. Taste and adjust seasoning as needed.
06 - Divide cooked quinoa evenly among four serving bowls. Arrange roasted butternut squash and seared steak cubes on top of quinoa. Drizzle generously with garlic herb sauce. Garnish with additional fresh parsley and serve immediately while warm.
