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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
