Spiced Butternut Squash Steak Bowls with Quinoa and Tahini Drizzle Recipe

Introduction

These Spiced Butternut Squash Steak Bowls with Quinoa and Tahini Drizzle are a flavorful, hearty meal perfect for any season. Roasted squash steaks are paired with fluffy quinoa and fresh vegetables, all brought together with a creamy, tangy tahini sauce.

Ingredients

• 1 medium Butternut Squash (about 2-2.5 lbs)
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1/2 tsp Cumin Powder
• 1/2 tsp Garlic Powder
• 1/4 tsp Chili Powder (optional, for a kick)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Quinoa (rinsed)
• 2 cups Vegetable Broth (or water)
• 1/4 tsp Salt
• 1/4 cup Tahini
• 2 tbsp Lemon Juice (freshly squeezed)
• 2-4 tbsp Water (to thin to desired consistency)
• 1 clove Garlic (minced)
• Pinch Salt
• 1 cup Cherry Tomatoes (halved)
• 1/2 cup Cucumber (diced)
• 1/4 cup Fresh Parsley (chopped)
• 1/4 cup Red Onion (thinly sliced, optional)
• 2 tbsp Toasted Pumpkin Seeds (Pepitas, optional, for crunch)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Step 2: Peel the butternut squash using a vegetable peeler. Slice off the top and bottom ends. Cut the squash horizontally where the neck meets the bulbous part. Scoop out any seeds and stringy bits from the bulbous part.
3. Step 3: Carefully slice the neck part of the squash into 1/2-inch thick ‘steaks’ (about 6-8 slices). You can also slice the bulbous part into crescent shapes if desired.
4. Step 4: In a large bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, chili powder (if using), 1/2 tsp salt, and black pepper.
5. Step 5: Add the squash slices to the bowl and toss until evenly coated with the spice mixture.
6. Step 6: Arrange the squash slices in a single layer on the prepared baking sheet without overcrowding. Use two sheets if needed.
7. Step 7: Roast for 25-30 minutes, flipping halfway through, until tender, lightly caramelized, and browned at the edges.
8. Step 8: While the squash roasts, rinse the quinoa thoroughly under cold water.
9. Step 9: In a medium pot, combine rinsed quinoa, vegetable broth (or water), and 1/4 tsp salt. Bring to a boil over medium-high heat.
10. Step 10: Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
11. Step 11: Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
12. Step 12: In a small bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt.
13. Step 13: Gradually add water, 1 tablespoon at a time, whisking until the drizzle is smooth and pourable but thick enough to cling to a spoon.
14. Step 14: Divide cooked quinoa among four bowls. Top each with roasted butternut squash steaks.
15. Step 15: Add cherry tomatoes, cucumber, parsley, and red onion (if using) evenly over the bowls.
16. Step 16: Drizzle generously with tahini dressing and garnish with toasted pumpkin seeds, if desired.
17. Step 17: Serve immediately and enjoy your vibrant, nourishing bowls!

Tips & Variations

• For a spicier kick, increase the chili powder or add a pinch of cayenne pepper to the spice mix.
• Use lime juice instead of lemon for a different citrus note in the tahini drizzle.
• Swap quinoa for brown rice or couscous if preferred.
• Add avocado slices or roasted chickpeas for extra protein and creaminess.
• If you don’t have pumpkin seeds, toasted walnuts or sunflower seeds work well for crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tahini drizzle separate and add just before serving. Reheat the butternut squash and quinoa gently in the microwave or on the stove, then assemble and enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Fresh squash works best for this recipe to achieve the right texture and appearance, but you can use frozen if thawed and patted dry. Adjust roasting time accordingly, as frozen squash may cook faster.

Is this recipe vegan and gluten-free?

Yes, it is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences and restrictions.

Spiced Butternut Squash Steak Bowls with Quinoa and Tahini Drizzle Recipe

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★★★★★

4.7 from 138 reviews

• Author: Harper
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Deliciously spiced butternut squash steaks roasted to caramelized perfection, served over fluffy quinoa and topped with a fresh medley of vegetables and a creamy tahini drizzle. This hearty, vegetarian bowl offers a perfect balance of smoky, tangy, and fresh flavors, ideal for a wholesome lunch or dinner.

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Ingredients

Scale 1x2x3x

Butternut Squash Steaks

• 1 medium Butternut Squash (about 2–2.5 lbs)
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1/2 tsp Cumin Powder
• 1/2 tsp Garlic Powder
• 1/4 tsp Chili Powder (optional, for a kick)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Quinoa

• 1 cup Quinoa (rinsed)
• 2 cups Vegetable Broth (or water)
• 1/4 tsp Salt

Tahini Drizzle

• 1/4 cup Tahini
• 2 tbsp Lemon Juice (freshly squeezed)
• 2–4 tbsp Water (to thin to desired consistency)
• 1 clove Garlic (minced)
• Pinch Salt

Salad Toppings and Garnishes

• 1 cup Cherry Tomatoes (halved)
• 1/2 cup Cucumber (diced)
• 1/4 cup Fresh Parsley (chopped)
• 1/4 cup Red Onion (thinly sliced, optional)
• 2 tbsp Toasted Pumpkin Seeds (Pepitas, optional, for crunch)

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Instructions

1. Prepare the Butternut Squash Steaks: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Peel the butternut squash, slice off the ends, then cut it horizontally where the neck meets the bulbous part. Remove the seeds and stringy bits from the bulbous part. Slice the neck into 1/2-inch thick steaks, getting about 6-8 slices. Optionally, slice the bulbous part into crescent shapes.
2. Season the Squash: In a large bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, chili powder (if using), salt, and black pepper. Toss the squash slices in this mixture until evenly coated.
3. Roast the Squash: Arrange the squash steaks in a single layer on the baking sheet without overcrowding. Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized with slightly browned edges.
4. Cook the Quinoa: While the squash roasts, rinse quinoa under cold water using a fine-mesh sieve. In a medium pot, combine rinsed quinoa, vegetable broth or water, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
5. Make the Tahini Drizzle: Whisk together tahini, lemon juice, minced garlic, and a pinch of salt in a small bowl. Gradually add water, one tablespoon at a time, whisking until the dressing is smooth, pourable, and thick enough to cling to a spoon but drizzle easily.
6. Assemble the Bowls: Divide the quinoa evenly among four bowls. Top with roasted butternut squash steaks. Add cherry tomatoes, cucumber, parsley, and red onion if using. Drizzle generously with the tahini dressing and garnish with toasted pumpkin seeds for crunch if desired.
7. Serve Immediately: Enjoy your nutritious and flavorful Spiced Butternut Squash Steak Bowls while warm or at room temperature.

Notes

• Chili powder is optional; omit for a milder flavor.
• You can use water instead of vegetable broth for cooking quinoa if preferred.
• Adjust tahini drizzle thickness by adding more or less water according to your preference.
• Roasting two sheets at once is recommended if squash slices overcrowd a single baking sheet to ensure even cooking.
• To toast pumpkin seeds, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant and slightly browned.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Vegetarian

Keywords: butternut squash steaks, quinoa bowl, tahini drizzle, roasted vegetables, vegetarian meal, healthy bowl recipe, easy dinner