Save A vibrant and satisfying bowl combining juicy garlic-herb steak with sweet roasted butternut squash, finished with aromatic herbs for a deliciously balanced meal.
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
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This recipe quickly became a household favorite because of its vibrant flavors and simplicity in the kitchen.
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Ingredients
- Sirloin steak: 1 lb (450 g)
- Butternut squash: 2 cups (about 300 g), peeled and cubed
- Fresh garlic: 4 cloves, minced
- Fresh thyme: 2 tsp, chopped
- Fresh rosemary: 2 tsp, chopped
- Salt and pepper: to taste
- Extra virgin olive oil: 2 tbsp
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Instructions
- Preheat oven:
- Oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss squash:
- Cube butternut squash with 1 tablespoon olive oil, half of the minced garlic, salt, and pepper. Spread on prepared baking sheet.
- Roast squash:
- 25 to 30 minutes, stirring halfway until golden brown and tender.
- Season steak:
- Pat sirloin steak dry. Season both sides with salt, pepper, and remaining garlic.
- Sear steak:
- Heat 1 tablespoon olive oil in skillet over medium-high heat. Sear steak 4 to 5 minutes per side until desired doneness.
- Add herbs:
- In last minute, add thyme and rosemary to skillet, spoon herbed oil over steak.
- Rest steak:
- Remove steak from pan, rest covered loosely with foil for 5 minutes.
- Slice steak:
- Slice thinly against the grain.
- Assemble bowls:
- Divide roasted squash and steak slices among 4 bowls. Drizzle with pan juices and garnish with extra herbs if desired.
Save My family loves gathering around to enjoy these bowls especially on chilly evenings.
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Notes
Serve with a side of mixed greens for extra freshness and pair well with a light red wine such as Pinot Noir.
Required Tools
Baking sheet, parchment paper, mixing bowls, large skillet, chefs knife, cutting board, and tongs are needed to prepare this dish.
Nutritional Information
Per serving: Calories 450, Total Fat 22 g, Carbohydrates 34 g, Protein 35 g.
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This bowl offers a perfect blend of hearty and fresh flavors that satisfy every craving.
Recipe FAQ
- → How do I ensure the steak stays juicy?
Pat the steak dry before seasoning, then sear on medium-high heat to lock in juices. Let the steak rest covered for 5 minutes before slicing to retain moisture.
- → What’s the best way to roast butternut squash?
Toss cubed squash with olive oil, garlic, salt, and pepper, then roast at 400°F until golden and tender, stirring halfway through for even cooking.
- → Can I substitute the butternut squash with other vegetables?
Yes, sweet potatoes make a great alternative, offering similar sweetness and texture when roasted.
- → Which herbs complement the steak in this dish?
Fresh thyme and rosemary enhance the steak’s flavor. Add them during the final minute of cooking for aromatic herb-infused oils.
- → What side dishes pair well with this meal?
Mixed greens or a light salad add freshness, while a glass of Pinot Noir complements the savory and sweet flavor profile nicely.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it a safe choice for gluten-sensitive individuals.
