Description
A cozy, well-rounded meal featuring roasted butternut squash, garlic-herb steak, and fluffy rice, perfect for a weeknight dinner.
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lb steak (such as sirloin or flank steak)
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Cooked rice or quinoa for serving
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Peel and dice the butternut squash into roughly 1-inch cubes. Mince the garlic and chop the rosemary and thyme. Pat the steak dry with paper towels.
- Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Rub garlic-herb mixture over both sides of the steak.
- Roast the squash for 25–30 minutes until tender and caramelized. In parallel, heat a skillet and cook the steak about 4–5 minutes per side for medium-rare.
- Let the steak rest for 5 minutes, then slice thinly against the grain. Assemble bowls with rice or quinoa, topped with roasted squash and sliced steak. Garnish with fresh herbs if desired.
Notes
Cut squash uniformly for even cooking. Don’t crowd the baking sheet for browning. Use a hot pan for a good crust when searing the steak.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg