Dinner

Butternut Squash Garlic Herb Steak Recipe

BySophie Carsel January 9, 2026January 9, 2026

Introduction

This Butternut Squash Garlic Herb Steak recipe combines tender sirloin with sweet, roasted squash flavored by fresh herbs and garlic. It’s a satisfying, flavorful meal perfect for any night of the week.

A white plate on a white marbled surface holds a dish with two main layers: the bottom layer is made of small golden-orange roasted butternut squash cubes with a slightly crispy texture and scattered green herbs, while the top layer features six slices of cooked pork tenderloin arranged in a straight line, each slice showing a light pink center and seared brown outer edges. The pork slices are topped with a chunky garlic and herb sauce, with visible bits of minced garlic and fresh sprigs of rosemary and thyme. The dish glistens slightly as if drizzled with a light sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb sirloin steak
2 cups butternut squash, peeled and cubed
4 cloves fresh garlic, minced
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
Salt and pepper, to taste
2 tbsp extra virgin olive oil

Instructions

Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2: Toss the cubed butternut squash with 1 tablespoon of olive oil, half the minced garlic, salt, and pepper. Spread it evenly on the baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
Step 3: Pat the sirloin steak dry and season both sides with salt, pepper, and the remaining minced garlic.
Step 4: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 4 to 5 minutes per side, or until it reaches your desired level of doneness.
Step 5: In the final minute of cooking, add the chopped thyme and rosemary to the skillet. Spoon the herb-infused oil over the steak to enhance flavor.
Step 6: Remove the steak from heat and cover it loosely with foil. Let it rest for 5 minutes to retain juices.
Step 7: Slice the steak thinly against the grain for maximum tenderness.
Step 8: Divide the roasted butternut squash and sliced steak evenly into four bowls. Drizzle with the pan juices and garnish with extra fresh herbs if desired.

Tips & Variations

For extra richness, add a pat of butter to the skillet when searing the steak and baste it frequently.
Swap out the sirloin for ribeye or flank steak depending on preference and budget.
Try adding a pinch of smoked paprika to the squash for a subtle smoky flavor.
If fresh herbs are unavailable, dried thyme and rosemary can be used—use about half the amount as dried herbs are more potent.

Storage

Store leftover steak and roasted squash separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the steak moist.

How to Serve

The image shows a white round plate with two main layers. The bottom layer is made of small orange roasted cubes with a slightly shiny, caramelized texture, some sprinkled with green herbs. The top layer is a row of six medium-thick slices of roasted meat, cooked to a light pink inside with a browned outer edge. On top of the meat slices, there is a topping of light brown minced pieces and small sprigs of green herbs scattered along the length. The plate is set on a white marbled surface with a beige cloth napkin partly visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well. Thaw and dry it before roasting to avoid excess moisture.

How do I know when the steak is done?

Use a meat thermometer for best results: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for well done. Remember the steak will continue to cook slightly while resting.