Save There's something about a bowl that makes you feel like you've got your life together, even on nights when you're running on fumes. I discovered this particular combination during a random Tuesday when I had steak in the freezer, a lonely butternut squash taking up real estate in my crisper drawer, and the kind of hunger that demands something both comforting and actually good for you. The garlic herb sauce was an accident, really—I'd blended too much of everything and somehow created something magical. Now it's the bowl I make when I want to impress myself, which happens more often than I'd like to admit.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made this for my partner after a particularly long week, and watching them close their eyes after that first bite told me everything. They asked for seconds before finishing the first bowl, which rarely happens. That's when I knew this wasn't just a dinner—it was a keeper.
Ingredients
- Butternut squash, 2 cups peeled and diced: The natural sweetness balances the savory steak perfectly, and roasting brings out caramel notes that make the whole bowl sing.
- Steak (sirloin or ribeye), 1 pound cut into cubes: Don't skip the searing step—that crust is where the real flavor lives, and cubes cook faster than slices.
- Quinoa, 1 cup rinsed: It's the neutral base that lets everything else shine, plus it holds up beautifully if you're meal prepping.
- Garlic cloves, 3 sautéed: These go into the cream sauce and become the backbone of everything good happening in your bowl.
- Heavy cream or Greek yogurt, 1/2 cup: Greek yogurt makes it lighter if you're trying to be virtuous, but heavy cream creates that luxurious coating you secretly want.
- Fresh herbs (parsley, thyme, rosemary), split between squash and sauce: Fresh herbs are non-negotiable here—dried won't give you that bright, alive quality that makes people ask for the recipe.
- Olive oil, 2 tablespoons: Use your better oil for the herb sauce at the end; it actually makes a noticeable difference.
- Salt and black pepper, 1/2 teaspoon each divided: Season in layers rather than all at once, and taste as you go.
Instructions
- Heat your oven and prep the squash:
- Get the oven to 400°F and toss your diced butternut squash with half the olive oil, a quarter teaspoon each of salt and pepper, and half your chopped herbs. Spread it on a baking sheet in a single layer—crowding the pan means steaming instead of roasting, which defeats the entire purpose.
- Roast the squash until it's golden:
- Let it sit in the oven for 25 to 30 minutes, stirring halfway through so it caramelizes evenly. You'll know it's ready when the edges are slightly crispy and the centers are fork-tender.
- Cook the quinoa while everything roasts:
- Bring 2 cups of water to a boil, add your rinsed quinoa, then immediately reduce to low heat and cover it. Resist the urge to peek—just let it steam quietly for 15 minutes until the water disappears and the grains look fluffy.
- Sear the steak with intention:
- Pat your steak cubes completely dry with paper towels—this is what actually creates that beautiful brown crust. Heat a cast iron skillet over medium-high heat with the remaining tablespoon of olive oil until it shimmers, then sear each side of the steak for 2 to 3 minutes until deeply browned.
- Blend your magic sauce:
- Combine your sautéed garlic, heavy cream or Greek yogurt, the remaining fresh herbs, and a pinch of salt in a blender. Pulse until it's completely smooth and pourable—stop before it becomes warm from friction.
- Assemble with intention:
- Divide the fluffy quinoa among four bowls, then arrange the roasted squash and seared steak on top. Drizzle the herb sauce generously over everything, finishing with a scatter of fresh parsley.
Save There was a moment where someone tasted this and said it reminded them of a restaurant they loved, which is the highest compliment a home-cooked meal can receive. That's when it shifted from being just dinner to being something that brings people together.
Making Ahead Without Losing Quality
The beauty of this bowl structure is that everything can be made separately and stored for up to 4 days, which is a game-changer for busy people. Cook the quinoa and squash in advance, keep the steak in an airtight container, and make the sauce the morning you plan to eat it. Assembly takes about two minutes, which means you're really just doing the fun part when it's time to eat.
Flavor Layering That Actually Matters
The secret to this bowl not tasting one-dimensional is the way the herbs appear three different ways—roasted into the squash, fresh in the sauce, and scattered on top as garnish. This repetition builds complexity without making it taste overwhelming. Each element gets its moment to shine while still playing nicely with everything else.
Customizations That Work
I've swapped the quinoa for farro when I wanted more texture, and the bowl worked just as beautifully. The real flexibility comes in how you sauce it—some people want more cream for richness, others prefer to lighten it with an extra garlic clove and less dairy. The steak is the anchor, everything else is your canvas.
- If you have time, marinate the steak cubes with garlic, herbs, and olive oil for 30 minutes before searing to deepen every flavor.
- Substitute farro, brown rice, or even wild rice for the quinoa if you're looking for different textures or have what's already in your pantry.
- Use a plant-based cream or yogurt alternative if you're avoiding dairy—the sauce still comes together beautifully.
Save Make this bowl on nights when you need to feel like you've done something right, because you genuinely have. It's the kind of meal that makes you want to cook again tomorrow.
Recipe FAQ
- → Can I use other cuts of beef?
Absolutely. While sirloin and ribeye offer great flavor and tenderness, flank steak, skirt steak, or even tender beef chuck cubes work well. Just adjust cooking time based on your chosen cut's thickness and natural tenderness.
- → How do I store leftovers?
Store each component separately in airtight containers for up to 4 days. Keep the sauce in a small jar. When reheating, warm the steak gently to avoid overcooking, and add a splash of water or cream to thin the sauce if needed.
- → What can I substitute for quinoa?
Farro, brown rice, wild rice, or even couscous make excellent alternatives. Adjust cooking time accordingly—brown rice takes about 45 minutes, while couscous cooks in just 5 minutes.
- → Is this suitable for meal prep?
Perfect for meal prep. The flavors actually improve after a day as the herbs meld into the other ingredients. Assemble bowls fresh when eating, or portion everything separately for maximum flexibility throughout the week.
- → Can I make it dairy-free?
Yes. Use full-fat coconut cream, cashew cream, or your favorite plant-based yogurt alternative in place of heavy cream or Greek yogurt. The sauce will still be creamy and flavorful.