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Close-up of delicious Butternut Squash Steak Bowls featuring grilled steak, roasted squash, rice, fresh herbs, and creamy sauce.
Maryam

Spiced Butternut Squash Steak Bowls with Quinoa and Tahini Drizzle

A hearty and flavorful plant-based meal featuring thick-cut butternut squash steaks, roasted to caramelized perfection, served over fluffy quinoa with fresh toppings and a bright lemon-tahini dressing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mediterranean-inspired, Vegetarian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the 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
For the Quinoa
  • 1 cup Quinoa rinsed
  • 2 cups Vegetable Broth or water
  • 1/4 tsp Salt
For the 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
For Serving/Toppings
  • 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

Equipment

  • Large Baking Sheet
  • Parchment Paper
  • Large pot with lid
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Vegetable Peeler
  • Sharp knife

Method
 

Prepare the Butternut Squash Steaks
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  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. Carefully slice the neck part of the squash into 1/2-inch thick 'steaks' (you should get about 6-8 slices). If desired, you can also slice the bulbous part, though these pieces will be crescent-shaped rather than 'steaks'.
  4. In a large mixing bowl, whisk together the olive oil, smoked paprika, cumin powder, garlic powder, chili powder (if using), 1/2 tsp salt, and 1/4 tsp black pepper.
  5. Add the butternut squash slices to the bowl and toss until evenly coated with the spice mixture. Ensure each piece is well covered.
  6. Arrange the squash slices in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary for even roasting.
  7. Roast for 25-30 minutes, flipping the squash halfway through, or until the squash is tender, lightly caramelized, and slightly browned at the edges.
Cook the Quinoa
  1. While the butternut squash roasts, rinse the quinoa thoroughly under cold running water in a fine-mesh sieve.
  2. In a medium pot, combine the rinsed quinoa, vegetable broth (or water), and 1/4 tsp salt. Bring the mixture to a boil over medium-high heat.
  3. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa appears fluffy.
  4. Remove the pot from heat and let it stand, still covered, for 5 minutes. Then, fluff the quinoa with a fork.
Make the Tahini Drizzle
  1. In a small mixing bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt.
  2. Gradually add the water, 1 tablespoon at a time, whisking continuously until the dressing reaches a smooth, pourable consistency. It should be thick enough to cling to a spoon but still drizzle easily.
Assemble the Bowls
  1. Divide the cooked quinoa evenly among four serving bowls.
  2. Top each bowl with the roasted butternut squash steaks.
  3. Distribute the cherry tomatoes, diced cucumber, chopped fresh parsley, and thinly sliced red onion (if using) evenly over the bowls.
  4. Drizzle generously with the prepared tahini dressing. Garnish with toasted pumpkin seeds, if desired, for an extra crunch.
  5. Serve the Butternut Squash Steak Bowls immediately and enjoy!

Notes

Leftover butternut squash and quinoa can be stored separately in airtight containers in the refrigerator for up to 3 days. The tahini dressing can also be stored separately for up to a week. Reheat squash and quinoa gently in the microwave or oven; add dressing fresh before serving.