Hearty bowls with seared steak, roasted squash, quinoa, and garlic herb cream sauce
# What You'll Need:
→ Vegetables
01 - 2 cups butternut squash, peeled and diced
02 - 3 garlic cloves, minced
03 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
04 - 1/2 teaspoon fresh thyme, chopped
05 - 1/2 teaspoon fresh rosemary, chopped
→ Grains
06 - 1 cup quinoa, rinsed
07 - 2 cups water
→ Protein
08 - 1 pound sirloin or ribeye steak, cut into 1-inch cubes
→ Dairy
09 - 1/2 cup heavy cream or Greek yogurt
→ Oils and Seasonings
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, divided
12 - 1/2 teaspoon black pepper, divided
# Steps to Follow:
01 - Preheat oven to 400°F.
02 - Toss diced butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and half of the chopped herbs. Spread on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - Bring 2 cups water to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Set aside.
04 - Heat a cast iron skillet over medium-high heat. Pat steak cubes dry and season with remaining salt and pepper. Sear in 1 tablespoon olive oil for 2 to 3 minutes per side until browned and cooked to desired doneness. Remove from heat and rest for several minutes.
05 - In a blender or food processor, combine minced garlic, heavy cream or Greek yogurt, remaining herbs, and a pinch of salt. Blend until smooth and creamy.
06 - Divide cooked quinoa among four bowls. Top each with roasted butternut squash and seared steak cubes. Drizzle generously with garlic herb sauce.
07 - Garnish with fresh parsley and serve warm.
