Grilled Bison with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
My favorite way to impress dinner guests is with this grilled bison and butternut squash combination. Bison is leaner than beef with more protein, making it a healthier choice without sacrificing flavor. What I love most is how quick it comes together in just about an hour from start to finish, and the ingredients won't break the bank. The sweet, caramelized squash pairs beautifully with the rich, savory bison steaks, while fresh thyme and a touch of balsamic vinegar tie everything together. This is restaurant quality food that feels effortless to prepare at home.
Ella x
Ingredients
- 4 piecesbison steaks(about 180g each, room temperature)
- 800 gbutternut squash(peeled, cut into 2cm cubes)
- 60 mlolive oil
- 8 sprigsfresh thyme
- 4garlic cloves(minced)
- 8 gsea salt
- 4 gblack pepper
- 30 mlbalsamic vinegar
- 30 gunsalted butter
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and position a roasting pan on the cooler side. Toss the butternut squash cubes with 40ml of olive oil, half the thyme, minced garlic, 5g salt, and 2g pepper. Spread evenly in the roasting pan.
Tip: Cutting squash into uniform sizes ensures even cooking.
- 2
Place the roasting pan on the grill's cooler side and close the lid. Let the squash roast for about 25 to 30 minutes, stirring occasionally, until golden and fork-tender.
Tip: If your grill doesn't have a cool zone, cook this in your oven at 200°C instead.
- 3
While the squash cooks, pat the bison steaks completely dry with paper towels. This is crucial for getting a good sear. Rub both sides generously with the remaining olive oil, remaining thyme, 3g salt, and 2g pepper.
Tip: Bison is very lean, so avoid over-seasoning or it can taste gamey.
- 4
Once the squash has been cooking for about 15 minutes and the grill is ready, place the bison steaks directly over the hot part of the grill. Sear for 3 to 4 minutes on the first side without moving them.
Tip: Resist the urge to flip too early; let that crust develop.
- 5
Flip the steaks and sear the other side for another 3 to 4 minutes for medium-rare. Bison cooks quickly due to its lean nature, so watch carefully to avoid overcooking.
Tip: Use a meat thermometer for 55°C internal temperature if you're unsure.
- 6
Remove the steaks to a warm plate and let them rest for 5 minutes. Finish with a small pat of butter on top of each steak while it rests.
Tip: Resting allows the meat fibers to relax and retain juices.
- 7
Remove the roasted squash from the grill and drizzle with balsamic vinegar. Arrange the squash on serving plates alongside the rested bison steaks.
Tip: The balsamic adds a sweet-tart complexity that complements both ingredients beautifully.
- 8
Garnish each plate with fresh lemon wedges and serve immediately while everything is hot.
Tip: A squeeze of lemon over the bison brightens the rich, earthy flavors.
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