Can you make this recipe vegan?

Yes, you can easily adapt Butternut Squash u0026amp; Garlic Herb Steak Bowls to be vegan by substituting steak with grilled portobello mushrooms or chickpeas. Both options maintain heartiness and complement the sweet roasted squash. Additionally, ensure that you are using plant-based oil and seasonings that fit your dietary requirements.

How can I store leftovers?

To store leftovers, place any uneaten portions in an airtight container and refrigerate. These bowls will keep for about 3 to 4 days. When reheating, simply warm in the microwave or on the stove over low heat until heated through, ensuring the squash remains tender.

What else can I add to these bowls?

You can customize your Butternut Squash u0026amp; Garlic Herb Steak Bowls by adding other vegetables such as spinach, kale, or roasted bell peppers for added nutrition and color. You can also sprinkle some seeds or nuts for crunch and healthy fats. Avocado would also make a great addition.

What kind of steak is best for this recipe?

Sirloin or ribeye steak are both excellent choices for Butternut Squash u0026amp; Garlic Herb Steak Bowls due to their rich flavor and tenderness. However, you can also opt for flank steak or tenderloin if you prefer leaner cuts. The key is to cook the steak to your desired doneness for the best results.

Can I use frozen butternut squash?

Yes, you can use frozen butternut squash for this recipe if fresh is not available. Make sure to thaw the frozen squash completely and pat it dry before seasoning and roasting to ensure it becomes crispy and doesn't become soggy.

Butternut Squash & Garlic Herb Steak Bowls: Delicious And Easy

Ingredients

Units Scale

1 medium butternut squash (about 2 cups, cubed)
1 lb sirloin or ribeye steak
4 cloves fresh garlic (minced)
2 tbsp extra virgin olive oil
2 sprigs fresh rosemary (chopped)
2 sprigs fresh thyme (chopped)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). Peel and cube butternut squash into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until golden brown and tender.
While the squash is roasting, season steak with salt, pepper, rosemary, and thyme. Let sit for 15 minutes, then heat a skillet over medium-high heat with olive oil. Sear steak for 4-5 minutes per side to desired doneness. Rest before slicing thinly.
Layer roasted butternut squash in bowls, top with sliced steak, and sprinkle minced garlic on top.

Notes

For a vegetarian option, replace steak with grilled portobello mushrooms or chickpeas. Experiment with different herbs like basil or cilantro.

Author: james_walker
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 350mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg