Description
A delightful mix of roasted butternut squash, flavorful steak, and garlic herb sauce served on a bed of couscous.
Ingredients
Scale
- 3 cups cubed butternut squash
- 1 lb steak (sirloin, ribeye, or flat iron)
- 1 cup couscous
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped parsley
- 2 tablespoons olive oil
- 1/2 cup heavy cream or Greek yogurt
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, pepper, and half of the chopped herbs. Spread in a single layer on a baking sheet. Bake for 25 to 30 minutes until golden.
- Prepare the couscous according to package directions. After cooking, fluff with a fork and add salt and olive oil.
- Pat the steak dry, season with salt, pepper, and remaining herbs. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the steak for 3 to 4 minutes on each side for medium-rare. Let it rest for 5 to 10 minutes before slicing.
- Sauté the minced garlic in remaining olive oil over low heat. Add heavy cream or Greek yogurt and chopped parsley, stirring until thickened.
- Layer the bowls with couscous, roasted butternut squash, and sliced steak. Drizzle with garlic herb sauce and garnish with extra herbs.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid overcooking the steak.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg